Steak, Tomato, and Onion Skewers with Chimichurri
Chimichurri is very similar to a kabob recipe I learned when working for a Lebanese family restaurant many moons ago. So simple to make and yet so delicious, these skewers make a great weeknight meal, and leftovers are absolutely delicious wrapped in naan and served with sour cream.
Makes 4 servings.
1.25 lb of sirloin or center-cut steak, cut into 12 cubes
8 Campari or plum tomatoes
1 Vidalia or other sweet onion, cut into 8 wedges
1/2 cup chimichurri
6 cups prepared rice pilaf
Preheat oven to 425 degrees. Thread 4 skewers with two tomato halves, two onion wedges, and three cubes of steak each. Brush liberally with chimichurri and roast until steak is desired doneness, basting with chimichurri about halfway through. Sprinkle with kosher salt and serve over rice pilaf with additional chimichurri on the side.