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If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.
Wash and dry the fresh produce.
Halve mushrooms, then cut crosswise into 1/2-inch thick slices. Place in a large bowl.
Trim, seed, and large dice bell peppers. Add to the bowl with the mushrooms.
Peel, halve, and large dice onion. Add to the bowl.
Pat steak dry with paper towels and cut into 1-inch cubes. Add to the bowl with the veggies along with oil, salt, and pepper; gently stir to coat.
Thread steak and veggies onto skewers, alternating ingredients. Place the assembled skewers on a large plate.
Preheat an outdoor grill (or large grill pan) over medium-high heat.
Once the grill is hot, working in batches if necessary, add the skewers and cook, turning occasionally, until steak is cooked through and veggies are fork-tender, 8-10 minutes. Remove to a serving platter.
Meanwhile, using a clean cutting board, peel and mince garlic. Place in a small bowl.
Shave cilantro and parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the garlic.
Add additional oil, vinegar, sugar, and spices to the bowl. Stir to combine the chimichurri.
To serve, spoon chimichurri over skewers. Enjoy!
If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.
Wash and dry the fresh produce.
Halve mushrooms, then cut crosswise into 1/2-inch thick slices. Place in a large bowl.
Trim, seed, and large dice bell peppers. Add to the bowl with the mushrooms.
Peel, halve, and large dice onion. Add to the bowl.
Pat steak dry with paper towels and cut into 1-inch cubes. Add to the bowl with the veggies along with oil, salt, and pepper; gently stir to coat.
Thread steak and veggies onto skewers, alternating ingredients. Place the assembled skewers on a large plate.
Preheat an outdoor grill (or large grill pan) over medium-high heat.
Once the grill is hot, working in batches if necessary, add the skewers and cook, turning occasionally, until steak is cooked through and veggies are fork-tender, 8-10 minutes. Remove to a serving platter.
Meanwhile, using a clean cutting board, peel and mince garlic. Place in a small bowl.
Shave cilantro and parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the garlic.
Add additional oil, vinegar, sugar, and spices to the bowl. Stir to combine the chimichurri.
To serve, spoon chimichurri over skewers. Enjoy!