Yield: 4 - 6 Servings

Ingredients:

24 each Lean beef strips, thinly sliced, 1 - 1 1/2 oz. each

24 each Bamboo skewers

Water to soak skewers - as needed

For Chef Larry’s Chimichurri:

1/2 bunch Fresh cilantro leaves, stems removed

1/3 bunch Parsley, fresh, stems, removed

2 each Garlic cloves

1 tsp. Red wine vinegar

3 oz. Olive oil

pinch Red chili flakes

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry’s Chimichurri by placing ingredients in a food processor or blender. Pulse to chop, continue to blend until smooth. Season Chimichurri with salt and fresh ground black pepper, reserve. Soak bamboo skewers in water for 1 hour. Place beef strips on skewers using a weaving motion. Once beef strip is on skewer pull until flat. Repeat until all beef strips are skewered. Place beef skewers in a deep dish. Pour just enough Chimichurri over skewers to cover. Reserve remaining Chimichurri for service. Place skewers under refrigeration and marinate for 1 hour. Preheat grill or BBQ. Place marinated beef skewers on grill and cook for 2 - 3 minutes per side or until done. Place cooked skewers on a serving platter and serve with reserved Chimichurri as a dipping sauce.