Sauce with Steak Skewers (Print Version)

# Ingredients:

→ Chimichurri Mix

01 - 1/2 cup (107 g) olive oil, extra virgin

02 - 1/4 cup (60 g) vinegar made from red wine

03 - About 2 tablespoons (1/2 medium-sized shallot), finely chopped

04 - About 2 tablespoons (1 small jalapeño), seeds removed and diced finely

05 - 1/2 cup fresh parsley, finely chopped

06 - 1 teaspoon minced garlic

07 - 1 1/2 teaspoons fresh oregano, finely chopped

08 - 1 teaspoon basil, finely minced

09 - 1 teaspoon cilantro, finely minced

10 - 1/2 teaspoon thyme, minced fresh

11 - 1/4 teaspoon salt, kosher

12 - A pinch of red chili flakes

→ Beef Kebabs

13 - Skewers made of wood, soaked in water for 30 mins

14 - 1 pound steak (ribeye or sirloin suggested), diced into 1-inch cubes

15 - 1 teaspoon kosher salt

16 - 1/2 teaspoon ground black pepper

17 - 1 cup prepared chimichurri (split into portions – see above)

# Instructions:

01 - Toss together all the chimichurri bits in a big bowl until blended. Give the mix a couple of hours at room temperature to really bring out the flavors. If you're storing it, seal it up tight and pop it in the fridge for up to a week. Stir it up again before using just in case it separates.

02 - Go ahead and soak those wooden skewers in some water for 30 minutes so they don't burn. Sprinkle the steak chunks with the salt and pepper. In a bowl, toss the meat with 1/4 cup of chimichurri, keeping the rest for serving later.

03 - Push the seasoned beef pieces onto the soaked skewers. Make sure there's space between the meat chunks so they cook evenly.

04 - Heat your air fryer to 400°F. Lay the kebabs in a single layer in the fryer basket. Cook them for about 4-6 minutes, flipping them halfway through, until they're brown and cooked how you like them. Do it in batches if needed.

05 - Take the kebabs out of the air fryer and brush some saved chimichurri over the top. Serve warm with the rest of the chimichurri on the side for dunking.

# Notes:

01 - Want more flavor? Let the steak sit in the chimichurri sauce for up to a day before cooking.

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