Chimichuri Steak Kabobs

• I recently got a new BBQ and was dying to try it out for Memorial Day. Had a few friends over and made these kabobs which were a huge hit! What made them really unique and flavorful was the chimichuri sauce. I plan to use this again with chicken and fish. This dish was really great because I could make the sauce and skewers a few hours ahead so I could hang with my guests. 
• 
  
• Ingredients:
• 1 lb beef, (sirloin or Angus) cut into 1-inch cubes

• salt and pepper

• 1 large red onion, cut into large chunks

• 1 pint cherry tomatoes

• 1 bell pepper, cut into large chunks

• 6 metal or wooden skewers, (if using wood, soak in water for 1 hour to prevent burning)
• 
  

• Chimichuri:
• 2 tbsp parsley, finely chopped (no stems)

• 2 tbsp chopped green onion

• 2 tbsp red onion, finely chopped

• 1 clove garlic, minced

• 2 tbsp extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp water

• 1 tsp honey

• 1/4 tsp kosher salt

• 1/8 tsp fresh black pepper

• 1/8 tsp crushed red pepper flakes, or more to taste
• 
  

1. Directions:
2. 1. Skewer tomato, onion, beef, and bell pepper in whatever order you like. make sure to leave a little space between each item so it cooks more evenly. 

1. 
   
2. 2. For the chimichurri, combine all ingredients in a blender and puree until mostly smooth. You want some chunks, almost like a salsa. This can be made an hour or two ahead. 
3. 
   

1. 3. Prepare the grill on high heat. Grill until meat is done to desired temperature (about 3 minutes per side for medium). Remove skewers to a plate or plater and drizzle with chimichurri sauce. Set extra sauce on the side for serving.