Steak & Potato Alambritos With Chimichurri

By garciamoss

Ingredients

• Ingredients:
• For the meat:
• 2 pounds beef chuck steak, cut into 1 1/2-inch pieces
• 4 tablespoons of 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, minced
• 4 cloves garlic, 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 inch metal skewers

Details

Adapted from hispanickitchen.com

Preparation

Step 1

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. Yields up to 8 servings. Serve with rice, beans, and a salad or warm corn tortillas.