Summer grilling calls for Steak Fajita Skewers with Cilantro Chimichurri! Large, meaty steak pieces, sweet bell peppers, and red onion are all covered in a mouthwatering cilantro chimichurri sauce. Grilling healthily has never looked so delicious!
I can't wait till June since that will signal the start of grilling season. Here in Colorado, grilling has been hit or miss for the past month. We've had several stunning weekends that were ideal for cooking our supper, relaxing on the deck, and enjoying a few beverages. Then, last week, when I had intended to cook these Steak Fajita Skewers with Cilantro Chimichurri, it naturally decided that it needed to snow.
I considered cooking them inside on my grill pan, but I'm sorry, the flavor you get from using a gas or charcoal grill is incomparable. In addition, the skewers never fit properly in my grill pan, preventing me from getting those great grill marks.
I put on my winter coat, snow boots, and the brush I use to remove snow from my car and went outside because the grill pan wasn't going to cut it. The grill was lighted and prepared for the beef fajita skewers after 10 minutes of clearing a way to it and clearing the snow off of it. If any of the neighbors seen me, they would have been certain that I had lost my marbles.
On that snowy, 37 degree day in late May, I barbecued those skewers while standing outside. I'm so happy I did, too, because they are delicious. I have to admit that these were a wonderful pleasure because I don't eat steak very frequently. I'll be preparing them several times this summer. Even while the skewers were excellent on their own, the cilantro chimichurri sauce truly elevated them. Don't skip making it; it gave the steak a fantastic fresh cilantro and lemony lime flavor.
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If you've never heard of SABER®, they are a branch of Char-Broil®, one of the most renowned and venerable names in outdoor cooking. In order to provide a better BBQ, saber grills were created. They use a cutting-edge infrared cooking system in their grills, which prevents flare-ups and consumes 30% less fuel than conventional gas barbecues. True zonal cooking is made possible by this approach, making it simple to cook foods that need various temperatures next to one another. This summer, you can enjoy some soft and juicy cooking results thanks to SABER's award-winning cooking system!
---Ingredients
-Steak and Vegetable Seasoning
- Chili powder, two tablespoons
- 1 teaspoon of cumin, ground
- Rub the palms of your hands together with one teaspoon of oregano.
- 1/4 teaspoon of garlic granules
- 1/four teaspoons of onion powder
- 1/four teaspoon cayenne
- To taste, add freshly ground black pepper and kosher salt.
-Steak Fajita Skewers
- Cut a 2-pound top sirloin steak into roughly 1- to 1-1/2-inch cubes.
- Cut one red bell pepper into 1 1/2-inch slices.
- 1 yellow bell pepper, sliced into pieces measuring 1 1/2 inches
- Cut one green bell pepper into 1 1/2-inch slices.
- 1 red onion, cut in half, then into quarters
- dividing one tablespoon of olive oil
-Cilantro Chimichurri
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leaf parsley
- 1 jalapeño, seeds removed and finely chopped
- 1 clove of garlic, chopped
- 1 green onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 lime, juiced
- 1/4 cup olive oil
- Kosher salt and fresh ground black pepper to taste
--Instructions
-Steak Fajita Skewers
- The ingredients for the steak and vegetable seasoning should be combined in a small bowl.
- Place the steak cubes, 2 tablespoons of olive oil, and 1 tablespoon of the seasoning mix in a gallon-sized freezer bag.
- Massage the oil and spice into the steak before securing the bag and pushing out all the air.
- If you wish to prepare it ahead of time, give it some time to rest—even overnight.
- Add the peppers, red onion, remaining seasoning mix, and 1 teaspoon of olive oil to a medium bowl or another freezer bag. Coat by tossing.
- Heat the grill to a medium-high setting and grease the grates.
The meat and veggies should be evenly distributed along 8–10 metal or (soaked) wooden skewers. - a little bit of Before putting them on the grill, season them with a bit more salt and pepper.
- The skewers should be cooked until grill marks develop while occasionally rotating them. Medium-rare takes 7-9 minutes to prepare. The cilantro chimichurri may be placed on top of the skewers or offered alongside for dipping.
-Cilantro Chimichurri
- Purée each item in the food processor until it is completely smooth.
- Pour into a small bowl and keep at room temperature until serving time. yields 1 cup.
Notes
- My cilantro chimichurri should be a little bit more acidic. If you want a less acidic sauce, don't be afraid to add a couple extra tablespoons of olive oil
- if you have extra chimichurri, it can keep for many days in the refrigerator.
- To prevent them from falling apart on the grill, soak wooden skewers in water for 30 minutes before using them.
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