2 cups fresh mint leaves
1 cup fresh parsley leaves
1/2 cup extra virgin olive oil
2-3 cloves of garlic
2 Tbsp each red wine vinegar and fresh lemon juice
1 1/2 tsp lemon zest
2 shallots
1 tsp red pepper flakes
salt and black pepper to taste.
Put all ingredients in a food processor or blender. Set aside. Extra chimichurri can be refrigerated to use on other meats for up to 3 days.
For the Kabobs
6-8 new potatoes cut into 1/2 inch thick slices
4 tbsp extra virgin olive oil divided
1 1/4 pound top sirloin cut into 2-inch chunks
2 tsp, garlic salt
1/2 tsp black pepper
Directions
- Preheat grill for 2 zone grilling, heating one side to medium and the other to medium high. Brush grill grate with oil.
- Toss potatoes with 2 Tbsp oil, 1 tsp garlic salt, 1/4 tsp black pepper. Thread potato slices onto 4 equal skewers so potatoes lay flat.
- Toss sirloin with the additional oil, garlic salt and pepper. Thread onto 4 equal skewers.
- Grill potatoes on medium for about 7 minutes a side until they are golden brown.
- Add beef skewers to the medium high grill, cover, and grill to desired doneness (4 minutes a side cooks them to medium)
- Rest kabobs 5 minutes and brush with chimichurri while resting.
- Serve additional chimichurri on the side.
