Grilled Chimichurri Beef Kebabs

• 13 cup fresh lemon juice
• 3 cups fresh cilantro, packed
• 3 garlic cloves
• 1 teaspoon crushed red pepper flakes (to taste)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (to taste)
• 12 cup vegetable oil
• 1 12 lbs sirloin steaks or 1 12 lbs beef tenderloin
• 8 bamboo skewers, soaked in water for 30 minutes

1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and oil in a blender.
2. Process to form a thick puree.
3. Taste and season with pepper flakes and salt as desired.
4. Place 2/3 cup puree in an airtight container and refrigerate; reserve for sauce.
5. Cut beef into 1 1/2-inch cubes.
6. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air.
7. Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat.
8. Preheat grill to medium-high.
9. Clean it with a stiff brush, then rub with vegetable oil.
10. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes.
11. Discard marinade.
12. Sprinkle beef kebabs with salt to taste.
13. Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well.
14. Drizzle some reserved chimichurri sauce over kebabs, and serve hot or at room temperature.
15. Serve remaining sauce on side.

lemon juice, fresh cilantro, garlic, red pepper, oregano, kosher salt, vegetable oil, beef tenderloin, bamboo skewers

Taken from www.food.com/recipe/grilled-chimichurri-beef-kebabs-490358 (may not work)