Grilled Steak and Potato Kebabs!!
For the chimichurri, puree:
2 c. fresh mint leaves
1 c. fresh parsley leaves
1/2 c. extra virgin olive oil(or whatever oil you have on hand)
2-3 cloves garlic
2 T. each of red wine vinegar and fresh lemon juice( can use bottled also)
1 1/2 t. gd. sumac or minced lemon zest
1 t. red pepper flakes
For the kebabs, Toss:
4 T. olive oil, divided(or whatever oil you have)
Preheat grill for two zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil(I just cooked the potatoes first then the meat)
For the chimichurri, puree all ingredients in a food processor, and season with salt and black pepper; set aside.
Add beef kebabs to grill; cook, covered over medium high heat, to desired doneness(about 3 minutes per side for medium rare). Rest kebabs 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.