Chimichurri Sirloin Steak & Peppers Skewers Recipe

When life gets hectic, I always seem to find myself in a rut when dinner rolls around. I get bored of chicken and steak marinated in the same old ingredients and often find myself looking for new flavors to make my meals more exciting. Did you know that salad dressing also doubles up as the perfect meat marinade? Any sort of olive oil based dressing will help to flavor your meats and tenderize the meat for a more delicious meal! If you try these delicious Chimichurri Steak Skewers you’ll discover exactly what I’m talking about!

If you’re grilling any sort of meat this summer, here are some simple tips to follow so that you can marinate your meat properly and impress event the pickiest of eaters!

1. Always be sure to refrigerate your meat while marinating it to avoid any sort of bacteria growth. There is no sense in risking the health of your friends or family!
2. Never recycle used marinade! If you want to serve a side of the marinade as a sauce, make a little extra but never used anything that has come into contact with raw meat!
3. Flip and/stir around your meat while it’s soaking in the marinade. I prefer to use zip-closure bags to marinate my meats so that I can flip the bag around and massage the marinade into the meat.
4. Use a lot of flavorings or seasonings in your marinade – or just find a delicious salad dressing like Red Wine Vinegar and Olive Oil dressing from Litehouse!

To make these tasty Chimichurri Steak Skewers I marinated tenderloin steak for 2 hours before grilling. Tenderloin tends to get expensive so if you’re looking to spend less, find a good cut of sirloin steak. Use fresh parsley, oregano and cilantro to make a delicious dipping sauce for serving and save any leftovers for a delicious chicken marinade! Together, these flavors make a deliciously fresh summer meal.