Grilled Steak Skewers with Chimichurri

1. 1

   Soak 12 wooden skewers in water for 10 minutes.

2. 2

   In a blender or food processor, pulse together basil, cilantro, parsley, vinegar, lemon juice, garlic, shallot, crushed red pepper flakes, and 2 tablespoons of olive oil.

3. 3

   With motor running, add 1/4 cup more olive oil until smooth.

4. 4

   Season with salt and pepper.

5. 5

   Thread onion, peppers, and steak onto soaked skewers (make them extra sturdy by using two skewers per kebab).

6. 6

   Arrange skewers on a platter and season generously with salt and pepper.

7. 7

   Drizzle with remaining 2 tablespoons of olive oil, turning skewers to coat.

8. 8

   Grill skewers over high heat 10 to 12 minutes, turning every few minutes to brown on all sides, or until the interior temperature of the steak reaches 145 degrees F for medium-rare (160 degrees F for medium).

9. 9

   Let sit 5 minutes.

10. 10

    Serve skewers with chimichurri and couscous.

No additional tips available.