Argentine Beef Skewers with Chimichurri Sauce

Summer is officially here (supposedly -- it was 70 degrees last weekend!) and with summer comes grilling. Ok, we grill year round, but for anyone who lives where it snows, summer is grilling season!  I have big plans for our grill this summer (including baking bread on it!) and this recipe will definitely be making a regular appearance.

You could definitely serve this with rice or pasta, but I served it with roasted asparagus and fingerling potato skewers. The original recipe calls for tenderloin, but I used sirloin. Use whatever steak you have or find at a great price. In every picture I've ever seen of chimichurri sauce, the sauce is green. This one is not and I forgot to take a photo of it. It's more of a clear sauce like a vinaigrette dressing.

Argentine Beef Skewers with Chimichurri Sauce
3 pounds steak, cut in to 1 inch cubes
1 1/2 cups chopped onions
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup fresh cilantro, chopped
1 teaspoon dried thyme
3 garlic cloves, chopped
1 teaspoon dried oregano
1/2 Tablespoon ground cumin
1 Tablespoon ground pepper

Chimichurri Sauce
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
3 garlic cloves, minced
1 Tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper

Whisk all sauce ingredients and 1 1/2 teaspoons salt in a medium bowl. Let stand at room temperature for 2 hours.

Whisk all ingredients for the beef, except beef, in a large bowl. Whisk in 1 Tablespoon salt. Add beef and toss to coat. Cover and chill 1 hour, turning occasionally

Heat grill on high heat. Put beef with some marinade still clinging on to skewers.  Grill skewers until beef is charred on all sides and cooked to desired doneness.

Adapted from Bon Appetite March 2011 issue.