Grilled beef kababs with chimichurri
- 1 lb top sirloin steak (4 oz, 4 oz, 4 oz, 4 oz portions)
- ½ cup chopped parsley
- 2 tsp minced garlic
- ⅓ cup olive oil
- 2 ½ tbsp apple cider vinegar
- 2 zucchinis
- 1 red onion
- 1 cup cherry tomatoes
Pat sirloin dry; cut into 1-inch cubes. Season with salt and pepper.
In a small bowl, combine parsley, garlic, olive oil, apple cider vinegar and 4 tsp water. Refrigerate.
Cut zucchini into 1-inch cubes. Peel onion and dice into chunks. Thread zucchini, onion, cherry tomatoes and sirloin onto skewers. Brush with a little extra olive oil.
Preheat a grill, grill pan or heavy skillet over high heat. When hot, add skewers and cook 4 minutes per side, or until done to your preference.
Transfer skewers to plates and drizzle with chimichurri sauce.