Do you ever get on kicks where you only want to eat one kind of meat? I eat mostly chicken in my diet but every now and then I start to crave red meat. I made the rib eye steaks this weekend and then was craving more so I made these Grilled Chilean Beef Skewers with Chimichurri too. And they were delicious. And I smothered them in loads of chimichurri!
I know I talked last month about trying to be more conscious of the meats and vegetables that I’ve been eating, trying to go more with organic options to be healthier. Whenever I buy beef I always like to go with a grass-fed option that is organic and hormone-free. Western Grassfed Beef recently sent me a package with some of their steaks, burgers and kabob meat to try and I have to say that the flavors are a world of difference! You can learn more about the benefits of a grass-fed cow here if you’re not familiar.
These kabobs are super easy to prepare and pack a load of flavor! I like to marinate the meat in the seasoning and olive oil overnight to really seal in the flavors. The chimichurri sauce can also be prepared ahead of time and brought to room temperature before serving. I served my kabobs with a side of cilantro lime rice and skewered some red onion along with the beef. I would also suggest red pepper or grape tomatoes if you would like additional vegetables.
Try this recipe for yourself this weekend and check out the Western Grassfed Beef website for more details on grass fed meat. You can also get 15% off of your order by using code FoodNFocus15 in the checkout process! How easy is that to get a great deal on quality beef delivered straight to your door!
- 2 pounds grass-fed beef kabob meat
- ⅛ cup olive oil
- ⅛ cup lime juice, plus zest of one lime
- 2 cloves garlic- finely minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons salt
- ½ teaspoon pepper
- Skewer additions: cherry or grape tomatoes, sweet onions
- Chimichurri Sauce:
- 1 bunch cilantro
- ½ cup olive oil
- ⅛ cup lime juice
- 1 jalapeno (seeds removed for less spice)
- ½ cup chopped onion
- 1 garlic clove
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Cut the beef into cubes (if not already cubed) and place in a zip lock bag or in a medium bowl. Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter for 1 hour or marinate overnight.
- Soak 8 - 10 inch skewers in warm water. Preheat the grill to medium-high heat. Skewer beef and assorted vegetables. Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
- Place all chimichurri ingredients in a food processor, and pulse repeatedly (10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.
- Serve the skewers with the Chimichurri and rice, if desired.
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