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Recipe

Grilled Steak Skewers with Arugula Chimichurri

Scott Phillips

Servings: 4

Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak. Though it’s usually made with fresh herbs, this one uses peppery arugula instead. Serve the steak and veg with rice and drizzle any extra chimichurri over it.

Ingredients

  • 1 tsp. smoked paprika
  • 1/2 tsp. dark brown sugar
  • 1/4 tsp. ground cumin
  • Kosher salt
  • 1 lb. sirloin steak, cut into 1-inch cubes
  • 10 oz. cremini mushrooms, stemmed and wiped clean
  • 1 medium red onion, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 oz. (about 2 cups) baby arugula
  • 1/2 cup olive oil
  • 2 medium cloves garlic, crushed
  • 2 Tbs. red wine vinegar
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 300
      Fat (g): 34
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 22
      Cholesterol (mg): 50
      Sodium (mg): 620
      Carbohydrates (g): 10
      Fiber (g): 3
      Protein (g): 21

Preparation

  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • Combine the paprika, brown sugar, cumin, and 1 tsp. salt in a medium bowl. Add the steak and toss to coat well.
  • Thread the steak, mushrooms, onion, and pepper on metal skewers, alternating the pieces. Grill, turning once, until the steak is cooked to your liking and the vegetables are tender and cooked through, about 8 minutes for medium-rare steak.
  • Meanwhile, put the arugula, olive oil, garlic, vinegar, pepper flakes, 1 tsp. salt, and 1/4 tsp. black pepper in a food processor. Process for about 30 seconds.
  • Serve the skewers with the chimichurri.

Reviews

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Reviews

  • CAFoodie2 | 04/08/2017

    A recipe that earned rave reviews at a dinner party -- but, I used 1) larger cubes of meat, like 1.5-2", so veggies have time to cook, and 2) more meat per person. Recipe allows for 1/4 lb per person, which is too little in my book. I'd recommend allowing at least 1/3 lb per person (after trimming meat of any excess fat), which gives each skewer three generous chunks of meat. My butcher recommended a chateaubriand cut, which was fabulous. My third recommendation is to cut down the olive oil to 1/3 cup. Last, I like a little garlic but not a lot (especially raw), so I used 1 medium clove. This recipe, with these changes, is a keeper!

  • Taunted | 07/25/2015

    Chimichuri is a great sauce to play around with and I've made a dozen varieties over the years. This one is exceptional - the arugula gives it an incredible peppery tang. I've followed this recipe five times now and find that arugula is really variable in taste and quality, plus of course red wine vinegars are very different one to the next. So experiment with the vinegar and black pepper, and don't be shy about supplementing with parsley or other common Chimichuri ingredients.Since this is processed and not chopped, I like to cut the oil in half, which gives a thick sauce for dipping.

  • swpdmp | 05/10/2015

    This was wonderful! I included squash on the skewers. The arugula chimichurri MADE the dish. Perfect for a casual Mothers Day dinner. Earned me rave reviews!

  • User avater
    iParts | 04/24/2015

    I liket it ;)

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