Best 4 Sirloin And Summer Vegetable Kebabs With Chimichurri Recipes
"Sirloin and Summer Vegetable Kebabs with Chimichurri” is a delectable dish that combines savory, tender sirloin steak, a vibrant array of summer vegetables, and a flavorful chimichurri sauce to create a memorable culinary experience. This grilled kebab recipe is not only a feast for the palate but also a visual delight, as the colorful medley of vegetables adds a pop of vibrancy to the dish. The smoky aroma from the grill and the tangy, herbaceous notes of the chimichurri sauce create a symphony of flavors that will tantalize your senses. Whether you're hosting a backyard barbecue, a casual get-together, or a special occasion dinner, these sirloin and summer vegetable kebabs are sure to impress your guests and leave them craving more."
Check out the recipes below so you can choose the best recipe for yourself!
SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI
When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- 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.
BEEF AND SAUSAGE KEBABS WITH SALSA AND CHIMICHURRI
Provided by Food Network Kitchen
Time 40m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
- Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
- Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
- Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.
SIMPLE SIRLOIN STEAK WITH CHIMICHURRI
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
- Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
- Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.
SIRLOIN AND VEGETABLE KEBABS
These kabobs require little preparation and give maximum satisfaction.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.
- In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.
- Divide steak among 4 skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another 4 skewers; thread.
- Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.
Tips:
- For the perfect skewers, use a combination of wooden and metal skewers. Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers can be used as they are.
- To ensure even cooking, cut all of your vegetables and meat into uniform pieces. This will help them cook at the same rate.
- Don't overcrowd the skewers. Leave some space between the pieces of meat and vegetables so that they can cook evenly.
- Before grilling, brush the skewers with olive oil or cooking spray to help prevent them from sticking to the grill grates.
- Grill the skewers over medium heat for 10-12 minutes, turning them every few minutes, or until the meat is cooked through and the vegetables are tender.
- Serve the skewers immediately with your favorite dipping sauce, such as chimichurri sauce, tzatziki sauce, or ranch dressing.
Conclusion:
Sirloin and Summer Vegetable Kebabs with Chimichurri is a delicious and easy-to-make dish that is perfect for summer grilling. The sirloin steak is tender and juicy, and the vegetables are perfectly roasted. The chimichurri sauce adds a flavorful kick to the dish. This recipe is sure to be a hit at your next barbecue or potluck.
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