Tender, juicy, grilled beef kebabs with lime, and green pepper Cholula™ chimichurri sauce.
Normally when I grill things my favorite part of the meal are those charred bits of meat that have so much flavor. But, I say normally because here in this meal the chimichurri completely steals the show!
Chimichurri originates from Argentine, but I put a little Mexican spin on this chimichurri by adding lime, cilantro and to give it a flavor kick I added Green Pepper Cholula. Cholula is sponsoring this post, and I am really excited to be working with them again.
I often preach that while on this health journey it is so important (to me) to create food that I look forward to eating. No cardboard around here people! I’ll often add hot sauce to dishes just to kick up the flavors and make it all that more satisfying. I have loved Cholula even before we started working together. Here, I added Green Pepper Cholula to turn up the seasoning and spice in the chimichurri. One advantage of adding hot sauce rather than actual peppers is that you can easily control the desired amount of flavor and spice. Sometimes with peppers you can’t tell how mild or hot they are until you bite into them. Here I’d start out with 3 Tbsp of Cholula for a mild taste of pepper, then keep adding more to your desired level of taste.
The secrets to this dish are pretty simple. Make the chimichurri ahead of time. It’s really good eating it straight away, but let it sit overnight and magic happens when all those ingredients start to mix flavors. Pick a meat that you like to work with, a cut that is tender, usually anything with the work “steak” in it. I like to set my meat out for about an hour before grilling to come to room temperature. This will help the meat cook evenly. I grill the meat for about 3-5 min on each side, so it has a little char on the outside, with a pink warm center. I served these beef kebabs alongside skewers filled with veggies and some of my Minute Cauliflower Rice.
- 2 C packed fresh parsley leaves
- ½ C packed cilantro leaves
- ¼ C packed fresh oregano leaves (or 4 Tbsp dried oregano)
- 4 garlic cloves, peeled
- ¼ C red wine vinegar
- ½ lime, juiced (or ⅛ C)
- 1 tsp salt
- 1 C extra-virgin olive oil
- 3-6 Tbsp Green Pepper Cholula
- 8 bamboo skewers
- 2 lb beef steak, cut into cubes
- Make chimichurri sauce 24 hours ahead of time for maximum flavors. In a food processor pulse to combine parsley, cilantro, oregano, garlic, vinegar, lime juice, salt, and pepper. Stop to scrape down the sides of the food processor with a spatula as needed.
- With the food processor running, slowly stream in the olive oil. Scrape down the sides of the food processor and pulse to fully combine all the ingredients.
- Add 3 Tbsp of Green Pepper Cholula and pulse to combine. Taste for desired level of heat and add more Cholula if desired. Pulse to fully combine.
- Transfer sauce to an airtight container and refrigerate at least 1 hour or up to 24 hours before serving to allow flavors to fully combine and grow in intensity. Stir before serving as needed. Chimichurri will keep in the refrigerator for up to 1 week.
- Soak bamboo skewers for 1 hour while meat rests at room temperature. Thread meat onto skewers and season with salt and pepper. Preheat grill to medium-low heat.
- Grill beef kebabs for 3-5 minutes on one side, or until meat reaches preferred level of doneness. Flip skewer over and cook the otherside for approximately the same amount of time.
- Serve beef warm with chimichurri sauce.