Steak Skewers with Chimichurri Sauce with Gluten Free Suggestions

Steak Skewers with Chimichurri Sauce with Gluten Free Suggestions

Ingredients

  • 1.3 pound sirloin steak, cut into 1 inch cubes
  • 1 Tablespoon olive oil + 1/2 cup (separated)
  • 2 teaspoons prepared horseradish
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce (GF use LaChoy)
  • salt and black pepper
  • 1/3 cup red wine vinegar
  • 1 cup Italian parsley leaves
  • 1/2 cup cilantro leaves
  • 10 mint leaves
  • 2 Tablespoons fresh Oregano (or 1/2 teaspoon dried)
  • 2 garlic cloves
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 lemon, juiced

Directions

  1. Place steak in a large, gallon size ziplock bag.
  2. Add 1 Tablespoon olive oil, horseradish, 1 Tablespoon Worcestershire sauce, 2 teaspoon soy sauce, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper.
  3. Seal bag and squish the bag around to coat the beef evenly.
  4. Place bag in a bowl and refrigerate for 45-60 minutes. Remove steak from bag and discard marinade.
  5. Skewer steaks on metal BBQ skewers (or soaked bamboo skewers).
  6. Heat grill to medium high heat. Grill steak skewers until desired donees, flipping once during cook time.
  7. Remove from heat, cover loosely with foil and allow to rest for 5 minutes before serving.
  8. Place 1/2 cup of olive oil, vinegar, parsley, cilantro, mint, oregano, garlic, crushed red pepper, cumin and lemon juice to the bowl of a food processor.
  9. Pulse until sauce is completely smooth (or until your desired consistency).
  10. Serve Chimichurri with the steak skewers.
  11. Enjoy!
  12. Notes:
  13. Skewer up some chopped veggies to grill along side your steak for a complete, grilled meal.