Grilled Steak Skewers with Chimichurri

Ingredients

• 2 paprika peppers (red and yellow)
• 1.2 kg sirloin steak
• 2 tbsp olive oil
• Salt
• Pepper
• 2 Tomatoes
• 1 small red onion
• 2 Garlic cloves
• 1 handful parsley
• 1 fresh bay leaf
• 1 tsp Dried oregano
• 0.5 tsp chili powder
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 6 tbsp Olive oil
• 4 tbsp red wine vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the grill.

2. 2.

   Wash, clean and quarter the peppers. Place them skin-side down on the grill and cook for about 10 minutes until the skins blister. Remove from the grill and cover with a damp cloth to cool.

3. 3.

   Rinse the steaks, pat dry and cut into bite-sized cubes. Toss with olive oil.

4. 4.

   For the chimichurri, wash, quarter, remove stems and seeds, and dice the tomato flesh. Peel and finely dice the onion and garlic. Rinse parsley, shake dry and chop leaves. Finely chop the bay leaf. Combine tomatoes, onion, garlic, parsley, bay leaf with spices, olive oil and vinegar. Season with salt and pepper.

5. 5.

   Remove skins from cooled peppers and dice them. Thread steak cubes onto skewers, season with salt and pepper, and grill over high heat for 15–20 minutes, turning as needed (adjust time for desired doneness). Garnish with diced peppers and chimichurri before serving; optionally arrange on a bed of arugula.