Ingredients
Scale
- 1¼ lbs steak
- ½ cup parsley, fresh
- ½ cup cilantro, fresh
- 4 cloves garlic
- ½ cup olive oil
- 1 tbsp red chili flakes
- 1 medium zucchini
- 1 cup cherry tomatoes
- 8 bamboo skewers
Instructions
- Preheat grill pan on medium-high heat or fire up the grill
- Place bamboo kebab sticks in water and set aside.
- Cut steak into 1 – 1½ inch (bite sized) pieces. Transfer to bowl and set aside.
- In a food processor combine parsley, cilantro, garlic, olive oil and chili flakes. Pulse until a thick sauce forms. Transfer half to bowl with steak and toss until each piece is covered.
- Cut ends off of zucchini. Cut in half lengthwise, then again to make 4 long spears. Cut spears into 1 inch pieces. Add vegetables to another bowl and toss with remaining chimichurri sauce.
- Using one kebab stick at a time, pierce vegetables/steak and leave about ½ inch on ends and ¼ inch between pieces. Repeat with remaining vegetables/steak and kebab sticks.
- Place pinchos on grill and cook for 10 minutes, flip and cook for an additional 10 minutes or until steak and vegetables have charred grill marks.
- Serve hot off the grill.
- Category: Main