Ingredients

Ingredients scaled to: 1 serving

3/4 steak Sirloin steak (108 grams)

1/4 medium (2-1/2" dia) Onions (chunks, red onion) (27.5 grams)

1 medium (approx 2-3/4" long, 2-1/2 dia.) Red bell pepper (chunks) (119 grams)

3 medium (3/4" to 1" dia) Radishes (cut in half) (13.5 grams)

3/4 oz Lime ( marinade) (21.3 grams)

3/4 tbsp Lime juice (chimichurri) (11.3 grams)

3/4 clove Garlic (chimmichurri sauce) (2.3 grams)

1 clove Garlic (steak marinade, minced) (3 grams)

1/8 medium (2-1/2" dia) Onions (chimmichurri sauce, diced) (13.8 grams)

1/4 cup Parsley (chimichurri) (15 grams)

1/4 cup Fresh cilantro (chimichurri) (4 grams)

1 tbsp Worcestershire sauce (marinade) (17.2 grams)

1/2 tbsp Red wine vinegar (chimichurri) (7.5 grams)

3/4 tbsp Apple Cider Vinegar (marinade)

1 tbsp Liquid aminos (15 grams)

1 oz Extra Virgin Olive Oil (marinade) (28.4 grams)

3/4 oz Extra Virgin Olive Oil (chimichurri) (21.3 grams)

 

 

Directions

Directions are based on the original recipe of 4 servings

1. marinade: In a large ziplock bag, mix the olive oil, lime juice, aminos, Worchestershire sauce, apple cider vinegar, & minced garlic cloves. Shake to mix. Add steak and place in fridge overnight.

2. Chimichurri sauce: In a food processor or blender, add in fresh parsley, cilantro, onion, lime juice, red wine vinegar, and olive oil. Blend. You may add more olive oil to thin out sauce to preference. Keep in fridge until ready to use.

3. Cut marinated steak into 2 inch cubes. Cube bell peppers and red onion. Slice radishes in half. Slide steak and veggies, interchanging on a kebab stick. Grill on BBQ on medium high heat for 8-10 minutes or until steak is cooked to preferred doneness. Oven: 425 for 15-20 minutes.

4. Remove steak and veggies off kebab stick and pour chimichurri sauce over food or dip. Makes 6 kebabs. 1 serving is 2 kebabs

 

Per serving: 761 Calories • 21.6g Carbs (4.8g Fiber) • 59.3g Fat • 37g Protein