Trinn

• Step 1

  Finely chop parsley, oregano, garlic and add to a bowl. Add olive oil, red wine vinegar, pepper flakes and mix to combine. Season with salt and pepper and set aside on counter.

  Ingredienser

  • 2 Cup packed flat-leaf parsley leaves

  • 1/4 Cup fresh oregano

  • 6 Clove garlic

  • To Taste svart pepper

  • To Taste koshersalt

  • 1 Cup olive oil

  • 1/4 Cup red wine vinegar

  • 1 Teaspoon red pepper flakes

• Step 2

  Skewer onions, ribeye and tomatoes onto wood skewers until all used. Brush with olive oil and season with salt and pepper.

  Ingredienser

  • 3 Whole (1 inch thick) rib-eye steaks, cut into 1 inch cubes

  • 2 Small Red Onion, quartered

  • 2 Cup cherry tomatoes

• Step 3

  When ready to cook, set temperature to High and preheat for 15 minutes. Place skewers on preheated grill. Cook for 8 minutes, flip and cook for 8 more minutes.

  00:16

  500 ˚F / 260 ˚C

• Step 4

  Remove from grill and drizzle with chimichurri. Serve with remaining chimichurri on the side. Enjoy! *Cook times will vary depending on set and ambient temperatures.