Place steak in shallow dish; rub with fajita seasoning. Cover and chill 30 minutes.
Recipe
Author
Hy-Vee Balance Magazine
Save Options
Description
This fajita kabob recipe is packed with fresh flavor, thanks to the homemade chimichurri sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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 Tip
If 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.
Nutrition facts
Servings
390 Calories per serving
1 kabob
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 230mg
- Total Carbohydrates: 8g
- Protein: 24g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 120%
0%
Iron 15%
0%
Calcium 4%