Steak & Potato Skewers with Chimichurri
These perfectly seasoned skewers are completed with baby bakers potatoes, tender steak, and cremini mushrooms with a no-hassle chimichurri sauce.
More ways to use Chimichurri sauce
When customers tested this product at our 2019 Food Show, we had lots of requests for it to be offered in our catalog. Our Chimichurri Sauce is full of flavors like mild lemon, aromatic cilantro and fresh parsley notes with crushed red pepper for an added kick. It is delightful on grilled meats and makes a superb dipping sauce or condiment.
If you like this recipe, try these:
These perfectly seasoned skewers are completed with baby bakers potatoes, tender steak, and cremini mushrooms with a no-hassle chimichurri sauce.
Steak & Potato Skewers with Chimichurri
Ingredients:
- 36 oz Cremini mushrooms
- 4 1/2 lb beef sirloin, trimmed
- 4-6 tsp Kirkland Minced Garlic (#1289)
- 4 tsp AP Mild Paprika (#1697)
- 1 tsp each of AP Ground Turmeric (#1832), Regal Coarse Sea Salt (#1147), AP Coarse Black Pepper (#1028)
- 3/4 cup red wine vinegar
- 1 cup BBF Avocado Oil (#3516)
- 6 1/2 cups Simplot Roasted Baby Bakers (#2423)
- SupHerb Farms Fusions Chimichurri Paste (#1996), on the side
- Skewers
Instructions:
- First, thaw the baby bakers and chimichurri overnight in the refrigerator.
- Then, slice the beef into cubes and place in a gallon Ziploc bag (#1979). Prepare the marinade by adding garlic, paprika, turmeric, salt, pepper, vinegar, and oil to the bag. Add the beef and toss to coat. Allow to marinade 2-4 hours, or overnight.
- When ready to cook, preheat grill to medium-high. Thread each skewer with 3 baby bakers, 2 mushrooms, and 2 pieces of meat. Grill for 8-12 minutes, turning as needed.
- Allow to rest before serving. Serve with thawed chimichurri on the side.
Adapted from: https://simplotfoods.com/Recipe/Steak-Potato-Skewers-with-Avocado-Chimichurri
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