Eosinophilic Esophagitis Friendly Gluten Free Steak Chimichurri Skewers
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Learn more →Ingredients
4 servings
For the skewers
- 1 ½ lb sirloin steak, cut into 1 ½-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 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
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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