FOR THE CHIMICHURRI, PURÉE:
2 cups fresh mint leaves2 cups
1 cup fresh parsley leaves1 cup
1 ⁄2 cup extra-virgin olive oil1⁄2 cup
2 cloves garlic2 cloves
2 Tbsp. each red wine vinegar and fresh lemon juice2 Tbsp.
11 ⁄2 tsp. ground sumac or minced lemon zest11⁄2 tsp.
1 tsp. red pepper flakes1 tsp.
Salt and black pepper to taste
FOR THE KEBABS, TOSS:
6 red or yellow new potatoes, ends removed, cut into 24 (½-inch-thick) slices6
4 Tbsp. olive oil, divided4 Tbsp.
11 ⁄4 lb. beef tenderloin or top sirloin, cut into 2-inch chunks11⁄4 lb.
Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.
For the chimichurri, purée mint, parsley, 1⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.
For the kebabs, toss potatoes with 2 Tbsp. oil; thread six potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 Tbsp. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side.
Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare). Let kebabs rest 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.
Per serving: 576 cal; 47g total fat (8g sat); 75mg chol; 86mg sodium; 15g carb; 3g fiber; 30g protein
More information source:www.keyingredient.com