Chimichurri Sirloin Skewer Recipe

Chimichurri Sirloin Skewer Recipe

2 lbs. Top Sirloin
1/2 lb. Mini Sweet Peppers
1 Yellow Onion Large diced
1/2 Cup Cilantro Finely Chopped
1/2 Cup Parsley Finely Chopped
2 Serrano Peppers Finely diced
5 Cloves Garlic Minced
2 Limes Juiced
2/3 Cup Olive Oil
1 tsp Red Pepper Flakes
1 tsp Oregano
Pinch of Salt
Pepper
2 Tbsp Red Wine Vinegar

Using a medium sized bowl add Cilantro, Parsley, Serrano peppers and garlic. Season with salt, pepper, red pepper flakes and oregano. Squeeze in the juice of 2 Limes. Pour in olive oil and red wine vinegar and stir. (Keep a small bowl of the marinade off to the side for dipping!). Add Top Sirloin Pieces to the marinade. Cover and allow to marinate for 1-4 hours.
Heat up the grill to 425-450ºF. Place the skewers onto the grill rack, rotating every 3-4 minutes. Remove from the grill once internal temperature of the meat reaches 130ºF. Slice off the skewers and serve with Lime wedges, and the extra chimichurri sauce.
Happy Cooking!