Spiced-Rubed Beef Skewers With Chimichurri Sauce

• SAUCE
• 1 cup fresh Italian parsley
• 1/2 cup fresh basil
• 1/4 cup finely chopped white onion
• 1/4 cup finely chopped carrot
• 1 garlic clove
• 1/4 teaspoon coarse salt
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons rice vinegar
• RUB
• 11/2 teaspoons coarse salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• STEAK
• 2 lb. beef top sirloin steak (1 to 1 1/4 inches thick), cubed (1 inch)
• 1 tablespoon extra-virgin olive oil
• 24 to 36 cherry tomatoes

1. 1. Pulse all sauce ingredients except oil and vinegar in food processor until finely chopped. With
2. processor running, add 6 tablespoons oil and vinegar in a steady stream until combined. (Sauce can
3. be made 1 day ahead. Cover and refrigerate. Stir before using.)
4. 2. Combine all rub ingredients in small bowl.
5. 3. Toss beef with 1 tablespoon oil in medium bowl. Sprinkle with rub, stirring to coat. Refrigerate
6. until ready to grill.
7. 4. Heat grill. Thread beef onto 8 (8- to 10-inch) metal skewers alternately with tomatoes. Grill,
8. covered, over high heat or coals 6 to 8 minutes for medium-rare, turning to brown all sides. Serve
9. with sauce.

fresh italian parsley, fresh basil, ubc, ubc, garlic, ubc, extravirgin olive oil, rice vinegar, rub, coarse salt, paprika, ground coriander, ground cumin, ubc, beef top sirloin, extravirgin olive oil, tomatoes

Taken from www.epicurious.com/recipes/member/views/spiced-rubed-beef-skewers-with-chimichurri-sauce-50115826 (may not work)