Steak & Potato Alambres With Chimichurri, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Steak & Potato Alambres With Chimichurri

Servings: 8 servings

I am in love!! In love with chimichurri sauce! I could eat it every day, and I would be perfectly happy. OK, so I know I can’t do that, but it makes me that happy. I have taken it upon myself to cook for some friends who are getting older and don’t cook very much these days. They are like my second mom and dad and have been part of my life for the past 15 years. It’s time to pay it forward back to them! Every 10 days or so, I try to think of a fun dinner to create for them. I love preparing alambritos (kabobs) and there are so many variations one can create. For these, I took what I have learned from my steak-eating friends and my fairly new knowledge of broiling foods to make this recipe.

 

Ingredients

  • For the Meat
  • 2 pounds beef chuck steak cut into 1½-inch pieces
  • 4 tablespoons your favorite dry rub or blackening spices
  • 2 tablespoons red wine vinegar
  • 2 tablespoons worcestershire sauce
  • olive oil
  • 4 small Russet potatoes peeled and cut into 1-inch pieces
  • salt and pepper
  • For the Chimichurri Sauce
  • 1/2 cup cilantro
  • 1/2 cup flat leaf parsley
  • 1/2 cup sweet yellow pepper
  • 1 jalapeño pepper minced
  • 4 garlic cloves minced
  • 1 tablespoon oregano
  • 1 tablespoon chipotle flakes
  • Juice of 1 lemon
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • You Will Also Need
  • 8-10 metal skewers

More like this

Directions

  1. In a large, glass baking dish, combine the beef, dry rub spices, red wine vinegar and W sauce. Stir well to coat evenly, let marinate overnight. Combine all of the ingredients for the chimichurri sauce, stir well to combine. Cover and refrigerate overnight.
  2. Remove the beef from refrigerator 30 minutes before cooking, so it comes to room temperature. Add the potatoes to a medium pot, cover with cold water, add 2 teaspoons of salt and cook on medium heat, just until fork tender. Remove from heat, drain, then cover with cold water for a few minutes. Remove the chimichurri sauce from the refrigerator, taste for salt, let it come to room temperature.
  3. Drain the potatoes, season lightly with salt, pepper, and a drizzle of olive oil. To assemble the skewers, add 2 pieces of meat, 2 potatoes, then repeat so you end up with 6 pieces of meat and 4 potatoes per skewer. When done making the skewers, move the top rack in oven so it 10 inches from broiler. Preheat the broiler for 6 to 7 minutes.
  4. Arrange skewers on a foil-lined baking sheet. Broil for 5 minutes for medium/rare, 8 minutes for medium, and 10 minutes for medium well. All ovens vary, so you may want to test out one skewer after 6 minutes so they don’t overcook. Remove from oven, tent with foil paper and let sit for 5 minutes. Serve with rice, beans, and a salad or warm corn tortillas.Arrange skewers on a foil-lined baking sheet. Broil for 5 minutes for medium/rare, 8 minutes for medium, and 10 minutes for medium well. All ovens vary, so you may want to test out one skewer after 6 minutes so they don’t overcook. Remove from oven, tent with foil paper and let sit for 5 minutes. Serve with rice, beans, and a salad or warm corn tortillas.
  5. Another thing to look forward to in summer… grilled alambritos!!!Another thing to look forward to in summer… grilled alambritos!!!
  6. I just had to share this picture of my mom while we lived in Houston… she is preparing alambritos….<3
View Comments
Dinner Lunch

RecommendedView All