Grilled Steak Kabobs with Chimichurri
Serves about 6

These grilled steak kabobs present a flavorful twist on the classic with the addition of a zesty chimichurri sauce. The combination of tender steak and the vibrant, herb-based sauce creates a unique and mouthwatering dish -- one that’s perfect for summer grilling.

FOR THE STEAK MARINADE:1.5 pounds sirloin steak, cut into about 1-1/2-to-2-inch cubes 1/4 cup soy sauce1/4 cup olive oil2 tablespoons red wine vinegar3 cloves garlic, minced1 teaspoon dried oregano1/2 teaspoon cumin1/2 teaspoon Kosher salt1/2 teaspoon fresh ground pepper

FOR THE KABOBS:Marinated steak (as above)1 yellow bell pepper, cut into 1-inch pieces2 medium zucchini, sliced into 1/2” slices1/2 red onion, cut into 1-inch pieces1/2 pint cherry tomatoesMetal skewers or wooden skewers, soaked in water for 30 minutes prior to grilling

FOR THE CHIMICHURRI SAUCE:About 1 cup fresh parsleyAbout 1 cup fresh cilantro3 cloves garlic1 small shallot1/2 jalapeño pepper1/4 cup red wine vinegar1/2 cup extra-virgin olive oil1 teaspoon dried oregano1/2 teaspoon red pepper flakes 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper

Directions:
1. Cut the steak into 1-1/2 to 2 inch cubes. Trim and discard any excess fat. 

2. Prepare the marinade. In a bowl, whisk together the soy sauce, olive oil, red wine vinegar, minced garlic, dried oregano, cumin, salt, and black pepper. This will be the marinade for the steak.

3. Marinate the steak. Place the steak cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the steak and seal the bag, or cover the dish. Allow the steak to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

4. Blend the chimichurri. In a food processor or blender, combine the fresh parsley, fresh cilantro, garlic cloves, shallot, jalapeño, red wine vinegar, extra-virgin olive oil, dried oregano, red pepper flakes, salt, and black pepper. Pulse until well-combined. 

5. Preheat the grill, then assemble the kabobs. Thread the marinated steak cubes onto the soaked wooden skewers, alternating with the bell pepper, zucchini, red onion, and cherry tomatoes. Brush the veggies with a little olive oil and sprinkle with salt and pepper.

6. Grill the kabobs over direct heat on a very clean and well-oiled grill for about 3-4 minutes per side for medium-rare steak. Adjust the cooking time to your preferred level of doneness. 

7. Once the steak and vegetables are grilled to your preference, remove the kabobs from the grill and let them rest for a few minutes.

8. Serve with a generous drizzle of the zesty chimichurri sauce, or serve the sauce on the side as a dipping sauce.