Low Sodium Gluten Free Steak Chimichurri Skewers

Total time1 hr 5 min

Prep time25 min

Cook time10 min

Low Sodium Gluten Free Steak Chimichurri Skewers

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Ingredients

4 servings

For the skewers

1 ½ lb sirloin steak, cut into 1 ½-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp smoked paprika

For the chimichurri

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

Instructions

1
In a mixing bowl, toss the steak cubes with 2 tbsp olive oil, 1 tsp kosher salt, black pepper, and smoked paprika until evenly coated. Let the steak rest at room temperature for 30 minutes.
2
While the steak rests, make the chimichurri: finely chop the parsley and oregano leaves, then combine them in a bowl with the minced garlic, red pepper flakes, red wine vinegar, 1/2 cup olive oil, and 1/4 tsp kosher salt. Whisk until combined and set aside at room temperature to let the flavors develop.

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