Do you ever crave something grilled in the winter? Living in California it’s usually not a problem, but let’s say you live in Detroit. I highly doubt you will sweep off the snow and fire up the grill. What makes this recipe great is that it turns out just as amazing on a grill pan. The charring, the smokey flavor, and the burst of roasted peppers are little glimpses into the summer long gone yet soon to return. I prep my peppers the night before but don’t generally season beef overnight. Hopefully you enjoy these as much as my family and me!
Grilled Steak Skewers with Chimichurri
2 pounds top sirloin steak, cut into 1-inch cubes
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 red bell pepper, cut into 1-inch cubes
1 yellow bell pepper, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch cubes
½ red onion, cut into 1-inch cubes
⅓ cup olive oil
3 garlic cloves
½ cup parsley, chopped
½ cup cilantro, chopped
1 teaspoon salt
¼ teaspoon pepper
Juice of 1 lime
In a medium sized bowl, add steak, chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Toss until coated evenly in spices. Add olive oil and toss.
Thread the steak and peppers on skewers.
Grill for eight to ten minutes. We like our meat rare, so I do six minutes, max, until the meat is done to desired liking. Remove from the grill and serve with avocado chimichurri.
To make the avocado chimichurri: In a blender or food processor, add the olive oil, avocado, garlic, parsley, cilantro, salt, pepper, and lime. Blend until smooth.
I often serve these with a side of cauliflower rice or Mexican-style roasted corn. The leftovers (if you have any) are great for a southwestern omelette the next day for brunch. Enjoy!