• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Beef Kabobs with Chimichurri

Tuesday, 29 June 2010

Description

Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinaded in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb, and fish.

Ingredients

At a glance
Cuisine
Latin American
Ingredient
Beef
Cooking Method
Grill
Difficulty
Moderate
Heat Level
3
Chile
Red Pepper Flakes
Meal/Course
Lunch
Dinner
Main Course
Serves
4

Equipment: Cast Iron Grid, bamboo or metal skewers
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 450 degrees F.

IngredientsBeef Kabobs with Chimichurri
2 pounds beef tenderloin

2 cups extra-virgin olive oil
1 cup red wine vinegar
1/2 cup freshly squeezed lime juice (4 to 5 limes)
4 jalapeños, seeded and chopped
8 cloves garlic
2 cups firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh oregano leaves
2 teaspoons red chile flakes
Kosher salt and freshly ground black pepper

Methods/steps

Trim the beef and cut into 1 1/2-inch cubes. Place in a shallow pan and set aside.

Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, oregano, and red chile flakes to the bowl of a food processor fitted with the steel blade. Blend for 30 seconds, season with salt and pepper, then process for another 10 seconds. Pour half of the sauce over the beef, reserving the remainder. Toss the meat in the marinade until completely coated and refrigerate for 4 to 8 hours.

If using bamboo skewers, place the skewers in a pan and cover with water. Soak for 1 hour.

Remove the beef from the marinade and divide it into 4 (8-ounce) portions. Discard the used marinade. Thread the meat on the skewers and then place the skewers on the Grid. Close the lid of the EGG. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium, making sure to grill the meat on all sides. Transfer the skewers to a platter and let the meat rest for 5 minutes before serving. Serve with the remaining sauce.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

low price propecia, levitra purchase, http://www.fiery-foods.com/viagra/viagra-benefits/