Steak Kabobs with Chimichurri Sauce.

It’s starting to get nicer outside and one way I like to welcome in nice weather is grilling steak kabobs. Steak kabobs are simple and easy to cook.

First, cut steaks into one inch cube and season with season salt and pepper. set aside.

Next, for the chimichurri sauce, combine red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add parsley, cilantro, garlic, pepper, & red pepper flakes and mix; set aside in the refrigerator until ready to use (can be made a few hours ahead).

Place the onions, mushrooms, cubed steaks you cut up earlier, and tomatoes onto the skewers.

Prepare the grill on high heat. Grill the steak kabobs about 2 to 3 mins per side or desired doneness. Transfer steak kabobs to a platter and top with chimichurri sauce, serve with corn on the cob & potato salad.  Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Ingredients for Kabobs:

*   1 1/4 pounds beef, (sirloin or Angus) cut into 1-inch cubes
*   fresh ground pepper
*   1 1/4 tsp kosher salt
*   1 large red onion, cut into large chunks
*   18 cherry tomatoes
*   18 Mushrooms
*   6 bamboo skewers, soaked in water for 1 hour

Ingredients for Chimichurri Sauce:

*   2 packed tbsp parsley, finely chopped (no stems)
*   2 packed tbsp chopped cilantro
*   2 tbsp red onion, finely chopped
*   1 clove garlic, minced
*   2 tbsp extra virgin olive oil
*   2 tbsp apple cider vinegar
*   1 tbsp water
*   1/4 tsp kosher salt
*   1/8 tsp fresh black pepper
*   1/8 tsp crushed red pepper flakes, or more to taste