Chimichurri Beef Kebabs with Yams and Chorizo |
The Argentinean chimichurri explodes with the bright green flavors of parsley and cilantro along with sharp sherry vinegar, rich virgin olive oil and hot pepper flakes for kick. Yams add a burst of sweet flavour that complements the beef. Makes 4 servings.
Ingredients
- 4 bamboo or metal skewers
- 12 ounces yams or orange-fleshsweet potatoes, peeled and cut into
- 1½-inch cubes
- 2 teaspoons olive oil
- 8 ounces cured chorizo sausage, sliced diagonally about ½ inch thick
- 2 cups Chimichurri Sauce (below)
- ¼ cup Smoked Paprika Rub (below)
- 1 pound trimmed bottom sirloin, cut into 1½-inch cubes
Chimichurri Sauce:
- 4 cups fresh flat-leaf parsley leaves and small stems
- 2 cups fresh cilantro leaves and small stems
- 5 garlic cloves, coarsely chopped
- ½ red bell pepper, seeded and coarsely chopped
- ¼ cup coarsely chopped onion
- 1 teaspoon dried oregano leaves
- 1 teaspoon coarse salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ⅓ cup sherry vinegar
- ⅓ cup water
- ¾ cup extra-virgin olive oil
Smoked Paprika Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon coarse salt
- 2 teaspoons dark brown sugar
- 2 teaspoons ground ancho chile
- ½ teaspoon ground black pepper
Directions
Chimichurri Sauce:
1. Combine the parsley, cilantro, garlic, bell pepper, and onion
in a food processor. Pulse several times until coarsely
chopped.
2. Add the remaining ingredients and pulse until
coarsely chopped. Scrape into a bowl and refrigerate for at
least 2 hours to blend the flavors.
3. Store in the refrigerator in a tightly closed container for up to 1 week.
Smoked Paprika Rub:
1. Mix everything together.
2. Store in a tightly closed container for up to 1 month.
Kebabs:
1. Make the sauce and rub. Let the steak stand at room-temperature for 30 minutes before grilling. If you are grilling with bamboo skewers, soak them in water for 30 minutes.
2. Toss the yams with the oil in a microwave dish. Cover and microwave at full power until barely tender, 2 to 3 minutes. In a large bowl, gently toss the parcooked yams with the steak, chorizo, and paprika rub until evenly coated. Thread the yams, steak, chorizo alternately on the skewers, leaving a little space between each.
3. Light a grill for direct medium-high heat, about 475ºF. Brush the grill grate and coat with oil. Grill the kebabs directly over the heat until the beef is browned on all sides and firm to the touch, about 10 minutes total, turning every few minutes. Serve with the chimichurri.
Recipe excerpted from Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Copyright © 2011 by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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