Low FODMAP Beef Skewers with Chimichurri
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.5(14)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb sirloin steak, cut into 1 ½-inch cubes
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp black pepper
- ¾ tsp salt
For the chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed
- ¼ cup fresh oregano leaves
- 3 cloves garlic, roughly choppedChef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- ¼ tsp salt
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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