Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
1-1/2 lbs. boneless beef top sirloin steak, cut 1 inch thick
1 tsp. chopped garlic
1 cup packed fresh flat-leaf parsley leaves
1 Tbsp. packed fresh or dried oregano leaves
2 tsp. chopped garlic
2 tsp. fresh lemon juice
1 tsp. paprika (smoked or hot)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup red wine vinegar
1/2 cup olive oil
Place Chimichurri Sauce ingredients, except for the red wine vinegar and olive oil, in food processor container. Cover; pulse until well blended, do not puree. Transfer to small bowl and stir in red wine vinegar and olive oil. Cover and refrigerate 1 hour to blend flavors.
Soak twelve 9-inch bamboo skewers in water 10 minutes; drain.
Cut beef steak crosswise into 1/2-inch thick strips. Toss strips with garlic. Thread beef, weaving back and forth, onto each skewer.
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.