Grilled Steak with Mint Chimichurri
For the Chumichurri, Puree:
1 cup fresh mint
2 cups fresh parsley leaves - you can add any fresh herbs in addition to equal 2 cups you don’t want this much parsley
½ cup extra-virgin olive oil
2 cloves garlic
2 Tbsp. each red wine vinegar and fresh lemon juice
1 ½ tsp. minced lemon zest
1 - 2 shallots ( I used diced red onion)
1 tsp. red pepper flakes
Salt and black pepper to taste
For the Kebabs:
2 Tbsp EVOO
1 1/4 beef tenderloin or top sirloin, cut into 2-inch chunks
Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.
For the chimichurri, purée mint, parsley, 1⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.
For the beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare). Let kebabs rest 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.
Pairings: Cabernet, Cabernet Franc, Bordeaux Blend