Best 2 Sirloin And Summer Vegetable Kebabs With Chimichurri Recipes

Indulge in a culinary journey with our enticing sirloin and summer vegetable kebabs, where succulent sirloin steak and a vibrant array of seasonal vegetables dance harmoniously on skewers. Marinated in a tantalizing blend of olive oil, garlic, herbs, and spices, these kebabs burst with flavor in every bite. Perfectly grilled to your desired doneness, the tender sirloin pairs wonderfully with crisp bell peppers, juicy cherry tomatoes, and zucchini slices, creating a medley of textures and colors that will delight your senses. Accompany these delectable kebabs with two exceptional sauces: a zesty chimichurri sauce, bursting with the freshness of parsley, cilantro, and oregano, and a creamy tzatziki sauce, offering a cooling cucumber and yogurt embrace. Prepare to embark on a culinary adventure that will leave your taste buds craving more!

Here are our top 2 tried and tested recipes!

SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI

Sirloin and Summer-Vegetable Kebabs with Chimichurri image

When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 14

Ingredients

1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt

Steps:

Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

SIMPLE SIRLOIN STEAK WITH CHIMICHURRI

Simple Sirloin Steak With Chimichurri image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

For the steak:
2 10-to-12-ounce sirloin steaks
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
For the sauce:
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onion
Juice of 1/2 lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or pressed through a garlic press
Pinch of red pepper flakes
1/3 cup olive oil

Steps:

Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

Tips:

- Sirloin steak should be cut into 1-inch cubes for even cooking. - Vegetables for kebabs should be cut into similar-sized pieces to ensure even cooking. - Marinating the sirloin steak and vegetables in a mixture of olive oil, garlic, herbs, and spices enhances their flavor. - Use sturdy skewers to prevent the kebabs from falling apart during cooking. - Grill the kebabs over medium heat, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are tender-crisp. - Serve the kebabs with a flavorful sauce, such as chimichurri, for added richness. - Experiment with different types of vegetables and marinades to create unique and delicious kebab variations.

Conclusion:

These sirloin and summer vegetable kebabs with chimichurri are a delectable and versatile dish that combines tender steak, colorful vegetables, and a zesty sauce. Ideal for grilling season, these kebabs are easy to prepare and make a stunning presentation. Whether you are a seasoned griller or a beginner, this recipe will guide you in creating a flavorful and impressive meal that will tantalize your taste buds. Impress your friends and family with these succulent kebabs, and enjoy a delightful culinary experience that celebrates the bounty of summer produce.