My friend, Kim, and I went to a cooking class last week, and it was seriously fun!
They kept shoving food at us (in a nice way, of course), and each dish we ate was better than the last.
I mean, they ended with a chocolate and peanut butter mousse pie. What could beat that?
Perhaps the Chimichurri Steak Kabobs.
I'm not going to lie, when I hear "chimi" I automatically end it with "chonga."
As in chimichonga.
Is that even something real or just something from Taco Bell?
Chimichurri sauce is from Argentina and is fresh and light and savory and wonderfulness all tossed together.
Take a look at these ingredients:
Of course it's going to be delicious!
3/4 cup extra virgin olive oil
1/4 cup red onion, chopped fine
1/4 cup red bell pepper, chopped fine
1/3 cup parsley, fresh, chopped fine
1/4 cup garlic, fresh, minced (this was over 2 heads of garlic)
2 and 1/2 tablespoons key lime juice (this was 8 key limes)
1 tablespoon oregano
1/2 tablespoon cumin
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
So take all of this
and add it to this.
Then, you get this!
depending how you look at it :)
Next, cut about a pound and a half of steak into 1 and 1/2 inch cubes.
I have a blog policy that I will not show you raw meat, so you can imagine how that would look.
Add about 6 heaping tablespoons of chimichurri sauce to the meat. I do this in a freezer ziplock. Zip the ziplock and squish it all around so the meat is fairly evenly coated.
Put it in the fridge to marinate for at least 30 minutes or up to overnight.
When you're ready to grill, poke the meat onto wooden skewers. You should soak the wooden skewers in water for about a half an hour to decrease the likelihood that they will burst into flames.
Grill until the steak is cooked to your liking.
You can top your steak with the reserved chimichurri sauce for an extra flavor punch!
I served it with grilled veggies (and cantaloupe and grapes) and whole wheat dinner muffins.
Please make these!
Your mouth (and taste buds) could use the party :)