Low Sodium Beef Skewers with Chimichurri

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Low Sodium Beef Skewers with Chimichurri

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Ingredients

4 servings

For the beef

1 ½ lb sirloin steak, cut into 1 ½-inch cubes
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp black pepper
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the chimichurri

1 cup fresh flat-leaf parsley, tightly packed
¼ cup fresh oregano leaves
3 cloves garlic, roughly chopped
½ tsp red pepper flakes
3 tbsp red wine vinegar
½ cup extra-virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
2
In a medium bowl, combine the 3 tbsp olive oil, minced garlic, cumin, smoked paprika, turmeric, black pepper, and 3/4 tsp salt. Add the sirloin cubes and toss until every piece is evenly coated. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

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