Thursday, April 21, 2011

Sirloin and Summer Veggie Kabobs with Chimichurri

Quick, easy, low fat, delicious!!! Make the sauce early in the day. Serve with a lettuce wedge drizzled with some good creamy dressing and you've got a meal!

Sirloin and Summer Vegetable Kabobs with Chimichurri
1 pound beef sirloin (cut into 1 1/2 –inch pieces)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
¼ teaspoon pepper
1 medium zucchini squash, cut into ½-in rounds
1 yellow summer squash, cut into ½-in rounds
1 onion, cut into wedges
1 red pepper, cut into 1-in pieces

Marinate beef in mixture of balsamic vinegar, soy sauce and pepper in a shallow dish for 30 minutes at room temperature. If using wooden skewers, soak in water. Heat grill to medium hot. Thread meat and veggies on skewers. Grill for 7 to 8 minutes per side. Serve with Chimichurri .

½ cup flat leaf parlsey, chopped
½ cup fresh oregano, chopped
2 cloves garlic, minced
¼ cup extra virgin olive oil
2 teaspoons fresh lemon juice
¾ teaspoon salt

Whisk ingredients together in a small bowl. Drizzle over kabobs at serving time.

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