This hot weather is perfect for these two things: grilling and Chimichurri! If you haven’t tried this Argentinian herb-based sauce yet, you should definitely add it to your line-up of summer dishes! Not only is it a zippy accompaniment to beef but also to other meats like pork, lamb and so forth. Today’s Big Green Egg recipe for kabobs serves four and is from the Big Green Egg Cook Book, which is of course available at Blackhawk Hardware.
Since these kabobs are marinated start 4 to 8 hours before you want to have dinner ready. For the Chimichurri sauce, combine: 2 cups olive oil, 1 cup red wine vinegar, 1/2 cup lime juice, 4 seeded and chopped jalapeños, 8 cloves garlic, 2 cups of packed fresh parsley leaves, 1 cup packed fresh oregano leaves, and 2tsp red chili flakes in a food processor. Blend the sauce for 30 seconds. Season the sauce with salt and pepper and process for another 10 seconds.
Place 2 pounds of beef tenderloin cut into 1.5in cubes in a glass dish and add HALF of the chimichurri sauce. Toss to completely cover the beef with sauce. Refrigerate for 4 to 8 hours! Reserve the remaining half of sauce to serve with the grilled beef.
Kabobs call for skewers! If you are using bamboo or wooden ones, soak them for at least one hour before using.
Set-up your Big Green Egg for direct heat and preheat it to 450F. Thread the marinated beef cubes onto skewers.
Place the skewered meat on the cast iron grid of your Big Green Egg and close the lid. Grill the skewers for 2 minutes on each side – a total of about 8 minutes for medium rare to medium. Adjust grilling times for your desired degree of doneness!
Let the meat rest under foil for 5 minutes and then serve with the remaining half of the Chimichurri sauce. As sides, we grilled corn on the cob on our Big Green Egg and sauteed garlic mushrooms. We truly love being able to create a complete and delicious dinner on our Big Green Egg grill! Talk to our associates for more info on this terrific smoker, cooker, grill!
