Nickel Allergy Friendly Gluten Free Steak Chimichurri Skewers

Total time1 hr 5 min

Prep time25 min

Cook time10 min

Nickel Allergy Friendly 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
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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