Spicy Steak and Vegetable Skewers with Chimichurri Verde Olive Oil and Rosé Balsamic
Grilled skewers are the perfect multi-day recipe. Enjoy them fresh off the grill right away with rice or potatoes, then reheat leftovers the next day for wraps or a salad! The simple marinade uses our new Chimichurri Verde Olive Oil with sweet Rosé Balsamic to tenderize and flavour the meat and veggies.
Spicy Steak and Vegetable Skewers with Chimichurri Verde Olive Oil and Rosé Balsamic
Rated 5.0 stars by 1 users
Category
Lunch, Dinner
Cuisine
South American
Servings
4-8
Prep Time
1 hour
Cook Time
10 minutes
Grilled skewers are the perfect multi-day recipe. Enjoy them fresh off the grill right away with rice or potatoes, then reheat leftovers the next day for wraps or a salad! The simple marinade uses our new Chimichurri Verde Olive Oil with sweet Ros...
Author:Evoolution
Ingredients
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1 Lb. Steak of choice
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2 Bell peppers
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1 Zucchini
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1 Red onion
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⅓ Cup Chimichurri Verde Olive Oil
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2 Tbsp. Ultra Premium Rosé Balsamic
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2 Cloves garlic, minced
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Salt and pepper, to taste
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Bamboo or metal skewers
Directions
Dice the steak, bell peppers, red onion, and zucchini into similarly-sized chunks, about 1 inch. Place in a large pan or container for marinading.
Season with salt and pepper to taste, add the garlic, then drizzle with olive oil and balsamic vinegar. Give everything a stir, then lid the container and shake everything to ensure it is covered.
Allow the mixture to marinate for at least an hour in the fridge. During this time, if you are using bamboo skewers, get them soaking in a glass of water so they don’t char.
Carefully skewer the meat with vegetables on the skewers. Grill on a preheated grill for 8-12 minutes, or until the meat is cooked to your preference. Ensure you rotate them at least once to char each side.
Serve with rice, lime, and cilantro, if desired.
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