' Grilled Steak with Mint Chimichurri - Vino Mas

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
  1. Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.
  2. 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.
  3. 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.
  4. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

Pairings:  Cabernet, Cabernet Franc, Bordeaux Blend

Newsletter Signup

Sign up here to stay connected!