Grilled Steak Kabobs with Chimichurri

Ingredients

• Cut the steak into 1-1/2 to 2 inch cubes. Trim and discard any excess fat.
• Prepare the marinade. In a bowl, whisk together the soy sauce, olive oil, red wine vinegar, minced garlic, dried oregano, cumin, salt, and black pepper. This will be the marinade for the steak.
• Grill the kabobs over direct heat on a very clean and well-oiled grill for about 3-4 minutes per side for medium-rare steak. Adjust the cooking time to your preferred level of doneness.
• Once the steak and vegetables are grilled to your preference, remove the kabobs from the grill and let them rest for a few minutes.
• Serve with a generous drizzle of the zesty chimichurri sauce, or serve the sauce on the side as a dipping sauce.
• 1.5 pounds sirloin steak, cut into about 1-1/2-to-2-inch cubes
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground pepper
• Marinated steak (as above)
• 1 yellow bell pepper, cut into 1-inch pieces
• 2 medium zucchini, sliced into 1/2” slices
• 1/2 red onion, cut into 1-inch pieces
• 1/2 pint cherry tomatoes
• Metal skewers or wooden skewers, soaked in water for 30 minutes prior to grilling
• About 1 cup fresh parsley
• About 1 cup fresh cilantro
• 3 cloves garlic
• 1 small shallot
• 1/2 jalapeño pepper
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper