Summer barbecues are in full swing! It is time to get outside, enjoy the sunshine, grill up some delicious food all while enjoying some wine! Our latest BBQ recipe, BBQ Steak Skewers with Chimichurri pairs wonderfully with our brand new release of the 2017 Hyde Vineyard Syrah and our Summer BBQ pack, which includes both the 2017 Hyde Syrah and the 2017 Jimmy D’s Red Blend.
BBQ Steak Skewers with Chimichurri
1 1/4 cups cilantro, stems removed
1 1/4 cups flat-leaf Italian parsley, stems removed
1 clove of garlic
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt, to taste (divided)
2 pounds top sirloin steak (cut into 1-inch pieces)
3 cups red onion, chopped
8 Barbecue Skewers
1. In a food processor, combine the cilantro, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.
2. Pierce the steak and red onion onto the barbecue skewers. Season with salt.
3. Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached.
4. Scoop the chimichurri sauce over top and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately one 13.5-inch (34 cm) skewer.
Additional Toppings: Serve with grilled corn on the cob, brown rice, quinoa, or a salad.
Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.