Steak and Veg Kabobs with Chimichurri Sauce

Here’s an easy, crowd pleasing recipe for summer grilling. The chimichurri adds a freshness that beautifully balances the richness of the beef but is also delicious with other protein options. If you don’t like beef or want to try other variations, you can use any meat or poultry of your choice, or even an extra firm organic tofu for a vegan option.

Makes about 8 servings (1 skewer each)

Ingredients:

• 1 1/4 cups Cilantro (majority of stems removed)

• 1 1/4 cups Parsley (majority of stems removed)

• 2 Garlic Cloves

• 2 tbsps Apple Cider Vinegar

• 2 tbsps Extra Virgin Olive Oil

• 1 1/2 tsps Sea Salt (to taste, divided)

• 1 3/4 lbs Organic, 100% Grass-Fed Top Sirloin Steak (cut into 1-inch cubes)

• 24 Cherry Tomatoes

• 1 Red Bell Pepper (chopped)

• 1 Green Bell Pepper (chopped)

• 1 Red Onion (chopped)

• 8 Barbecue Skewers (if using wood/bamboo, soak in water for at least 30 mins prior to using)

Preparation:

1. In a food processor, combine the cilantro, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.

2. Chop the bell peppers and onion into 1” pieces, or at least as wide as the pieces of steak.

3. Pierce the steak, peppers, whole tomatoes and red onion onto the barbecue skewers. Season well with salt.

4. Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached. Scoop the chimichurri sauce over top and enjoy!