From “Weber’s Time to Grill,” by Jamie Purviance.
Ingredients: [‘fresh italian parsley’, ‘garlic cloves’, ‘extra virgin olive oil’, ‘white wine vinegar’, ‘water’, ‘crushed red pepper flakes’, ‘kosher salt’, ‘fresh ground pepper’, ‘top sirloin steak’, ‘chorizo sausages’]
Quantity of Ingredients: [“1 cup firmly packed fresh Italian parsley, leaves and tender stems “,”2 medium garlic cloves”,”1/4 cup extra virgin olive oil”,”2 tablespoons white wine vinegar”,”1 tablespoon water”,”1/2 teaspoon crushed red pepper flakes”,” kosher salt”,” fresh ground pepper”,””,”1 lb top sirloin steak, about 1-inch thick cubes trimmed of excess fat “,”12 ounces chorizo sausages, cut crosswise into 1-in . pieces (fully cooked Spanish-style)”]
Number of Servings: 4
Steps: [‘In a food processor, whirl the parsley and garlic until finely chopped. With machine running, add oil, vinegar and 1 tablespoon water in a steady stream. Season with red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about half of the chimichurri into a small bowl.’, ‘Prepare grill. Season cubed beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread beef and chorizo pieces alternately onto skewers. Brush meat with the chimichurri sauce left in food processor.’, ‘Grill skewers over direct high heat, with the lid closed as much as possible, until steak is cooked to your desired doneness, 4 to 6 minutes for medium-rare, turning 2 to 3 times (watch for flare-ups). Serve warm with the reserved chimichurri spooned over the top.’]