Top Sirloin with Chimichurri Sauce

Top Sirloin with Chimichurri Sauce


1-1/2 lbs. boneless beef top sirloin steak, cut 1 inch thick

1 tsp. chopped garlic

Chimichurri Sauce

1 cup packed fresh flat-leaf parsley leaves

1 Tbsp. packed fresh or dried oregano leaves

2 tsp. chopped garlic

2 tsp. fresh lemon juice

1 tsp. paprika (smoked or hot)

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup red wine vinegar

1/2 cup olive oil


Place all Chimichurri Sauce ingredients, except for the red wine vinegar and olive oil, in food processor container.  Cover; pulse until well blended, do not puree.  Transfer to small bowl and stir in the red wine vinegar and olive oil.  Cover and refrigerate 1 hour to blend flavors.

Soak twelve 9-inch bamboo skewers in water 10 minutes; drain.

Cut beef steak crosswise into 1/2-inch thick strips.  Toss strips with garlic.  Thread beef, weaving back and forth, onto each skewer.

Place kabobs on grid over medium, ash-covered coals.  Grill, uncovered, 5 to 7 minutes for medium rare to medium doneness, turning occasionally.  Season with salt and pepper.

Serve with Chimichurri Sauce.