Sirloin and Summer-Vegetable Kebabs with Chimichurri

The cavemen had it right: fire + meat = deliciousness.

My husband, BK, and I moved in the fall and now have a deck with a grill.  I have quickly become obsessed with grilling, so much so that BK has suggested we buy a propane reader, stat.

The recipe is perfect for summer.  We actually put all kinds of veggies on the kebabs…squash, zucchini, red and green peppers, tomatoes, onions…although only I eat the onions.  BK has termed onions “weird” and “evil” and refuses to eat them or anything else in the “onion family,” which he broadly defines to include scallions, leeks, shallots, and chives.

I’ve made the chimichurri with dried herbs before out of desperation …its not perfect, but it’ll do…you just have to let the dried herbs sit in the liquid for a while so they aren’t crunchy.


1 pound beef sirloin tips (cut into 1 ½ inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt


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.

Source: Martha Stewart Living


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