Place steak in shallow dish; rub with fajita seasoning. Cover and chill 30 minutes.
This fajita kabob recipe is packed with fresh flavor, thanks to the homemade chimichurri sauce.
Servings and Ingredients
|1 lbs. top sirloin steak, cut into 1-1/2-inch pieces|
|1 tbsp. Hy-Vee Mexican-style fajita seasoning|
|⅓ c. fresh cilantro|
|⅓ c. fresh parsley|
|¼ c. Gustare Vita olive oil|
|2 tbsp. Hy-Vee red wine vinegar|
|2 tsp. fresh lime juice|
|1 clove(s) garlic|
|½ tsp. Hy-Vee red pepper flakes|
|1 white or yellow onion, cut into wedges|
|1 red bell pepper, seeded and cut into 1-1/2-inch squares|
|1 yellow bell pepper, seeded and cut into 1-1/2-inch squares|
|1 green bell pepper, seeded and cut into 1-1/2-inch squares|
Things To Grab
- Shallow dish
- Food processor
- Charcoal or gas grill
- 10-inch metal or wooden skewers
- Meat thermometer
Combine cilantro, parsley, olive oil, vinegar, lime juice, garlic, and red pepper flakes in a food processor for chimichurri sauce. Cover and process until well-combined. Let stand until serving time.
Preheat a charcoal or gas grill for direct cooking over medium-high heat. Alternately thread steak, onion, and bell pepper onto 4 (10-inch each) skewers.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Grill kabobs for 8 to 10 minutes or until steak reaches desired doneness (130 degrees for medium-rare or 140 degrees for medium). Serve with chimichurri sauce.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 230mg
- Total Carbohydrates: 8g
- Protein: 24g