Sirloin and Summer-Vegetable Kebabs with Chimichurri

Name: Sirloin and Summer-Vegetable Kebabs with Chimichurri
Ingredients: 1 pound beef sirloin tips (cut into 1 ½-inch pieces); 2 tablespoons plus 2 teaspoons balsamic vinegar; 1 tablespoon soy sauce; 0.25 teaspoon freshly ground pepper; 1 medium zucchini; 1 small yellow summer squash; 1 onion; 1 red bell pepper; 0.5 cup chopped fresh flat-leaf parsley; 0.5 cup chopped fresh oregano; 2 minced garlic cloves; 0.25 cup extra-virgin olive oil; 2 teaspoons fresh lemon juice; 0.75 teaspoon coarse salt

3.2

(82)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.

Ingredients

1 pound beef sirloin tips (cut into 1 ½-inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
¼ teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh oregano
2 minced garlic cloves
¼ cup extra-virgin olive oil
2 teaspoons fresh lemon juice
¾ teaspoon coarse salt

Directions

Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.