Ingredients with Measurements:
- 2 lbs beef sirloin, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh oregano, chopped
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and olive oil.
2. Add the beef cubes to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Thread the marinated beef cubes, red onion, and bell peppers onto skewers, alternating between the ingredients.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness.
6. While the beef is grilling, make the chimichurri sauce. In a small bowl, mix together the red wine vinegar, parsley, cilantro, oregano, garlic, red pepper flakes, olive oil, salt, and pepper.
7. Serve the beef skewers hot with the chimichurri sauce on the side.
Time:
Preparation time: 20 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-12 minutes
5. Temperature:
Grill at medium-high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 33g
Carbohydrates: 9g
Protein: 31g
Sodium: 630mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of beef that you prefer, such as flank steak or ribeye.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- You can use any type of bell pepper that you prefer or have on hand.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add other vegetables to the skewers, such as mushrooms or cherry tomatoes.
- You can use chicken or shrimp instead of beef.
- You can adjust the amount of spices to your liking.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Make sure to cut the beef and vegetables into similar-sized pieces to ensure even cooking.
- Don't overcook the beef, as it can become tough and dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef skewers in the microwave or on the grill until heated through.
Presentation ideas:
Serve the beef skewers on a platter with the chimichurri sauce on the side.
Garnishes:
Garnish with additional chopped fresh herbs or red pepper flakes.
Pairings:
This dish pairs well with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Rice pilaf
- Quinoa salad
Troubleshooting advice:
- If the beef is tough, it may have been overcooked. Try cooking it for less time next time.
- If the vegetables are not cooked to your liking, you can blanch them in boiling water for a few minutes before skewering them.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 145°F to ensure that it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Espetada is a traditional Portuguese dish that consists of skewered meat cooked over an open flame.
Flavor profiles:
This dish is spicy, smoky, and herbaceous.
Serving suggestions:
Serve this dish as a main course for a summer barbecue or a dinner party.
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Region: Portuguese