What’s on your dinner menu this week?
I’m going to surprise myself a little and declare this recipe one of my favorites of the summer season so far!
It’s a surprise because I would definitely not consider myself to be a steak expert – I’ll admit it’s not a protein I cook with very often. But on a recent trip to the farmer’s market, my basket was overflowing with so many wonderful herbs and vegetables, these kebabs were (randomly) the first thing that popped into my mind to cook.
I also surprised myself because I’ll confess another little tidbit – cilantro is not my favorite. Now, over the last year or so, I’ve really gotten better about it, and I definitely add it to a lot more than before – but I didn’t think this day would come anytime soon.
The day that I want to put chimichurri (heavy on the cilantro!) sauce on just about everything. I’ve impressed myself.
We returned last night from wedding #4 of the summer, and within a few hours we both were asleep on the couch even before GoT started (staying off of any social media today that may give spoilers). I truly love these weekends – we’re lucky to see friends and family so often even though we may not live in the same cities.
And my parents and our pup Romeo met us in Columbus Saturday for a quick breakfast, so giving them hugs (and Romeo got eggs and bacon) made the weekend even better. I’m overwhelmed with the support everyone has given to my family and I after we said goodbye to Dakota last week. Thank you all so much for your kind words, texts, calls, etc!
I love LOVE! So celebrating it between close friends or siblings makes it even more special.
Even if we get home every Sunday and have to order food because we’re too lazy to cook anything for dinner. It’s worth it!
It also gets me even more excited (and a little anxious, if I’m being completely honest) that our big day is right around the corner. I know these next eight weeks are going to fly by, and we’re going to need all the delicious fuel like these steak kebabs to get us through!
- 1¼ pounds beef, (ribeye, sirloin, angus) cut into cubes
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup cherry or grape tomatoes
- 1 zucchini, sliced into rounds
- 1 squash, sliced into rounds
- 1 bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 cup fresh parsley, stems removed
- 1 cup fresh cilantro, stems removed
- 2 tablespoons fresh oregano
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- Salt and pepper
- Crushed red pepper flakes
- Add all the ingredients (except for the olive oil) to a food processor and pulse until smooth. With the motor running, pour the olive oil in and pulse a few more times. Taste and adjust seasoning if needed. Transfer to a small bowl and let sit while you prepare the kebabs.
- Heat grill to medium high heat.
- If using wooden skewers, soak your skewers in water for 10 minutes before using.
- Add the steak to a large mixing bowl, season with salt and pepper and toss with 1 tablespoon olive oil.
- Thread the steak and veggies onto the skewers, and grill until desired doneness - turning often to cook all sides (I did mine about 6-8 minutes).
- Transfer the skewers to a platter, serve with the chimichurri sauce!