The Chimichuri Sauce atop our Grilled Flank Steaks was a big hit at our house, which was surprising as I am one of those that do not like cilantro (supposedly) and Mike has a pronounced distaste for parsley (and cilantro, for that matter). When my Mom was in town last week I used the leftover sauce as a marinade for our vegetable & pineapple kebabs that accompanied grilled ribeye steaks & classic baked potatoes. The combination of the spicy, herb & lime juice sauce was amazing combined with the sweet pineapple on the grill- really special.
marinated in Chimichurri Sauce
1 large zucchini, halved and sliced
1 pint of mushrooms
1 red onion, quartered
1/2 pineapple, 1-inch cubes
Chimichurri Sauce
8 bamboo skewers
Soak the bambook skewers in water for 10 minutes or more to keep them from burning on the grill.
Place all of the vegetables and pineapple pieces in a large bowl. Add chimichurri sauce and toss, coating each piece. Thread the vegetables and pineapple onto a bamboo skewers, alternating them as you go.
Grill them for about 4 minutes on each side until they begin to cook thru and soften. You can brush extra sauce on as you go for even more flavor.
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