Grilled Classic Steak Kebobs

This is a perfect meal to play with flavors by incorporating your favorite, bold marinades for the vegetables and the kebobs.

For the Chimichurri

• ½ c loosely packed cilantro, chopped fine
• ½ c loosely packed parsley, chopped fine
• 2 TBSP red wine vinegar
• 2 TBSP light olive oil
• 2 tsp kosher salt
• 1 ½ teaspoons (1 large clove) garlic, minced
• 1 tsp crushed red pepper flakes

To a small bowl, add all ingredients and whisk until incorporated. Keep refrigerated until ready to use.

For the Kebob Vegetables

• ½ lb small red potatoes, boiled
• 2 small zucchini, cut into 1-inch rounds
• 2 small red bell peppers, cut into 1-inch pieces
• 1 small red onion, quartered & cut into cut into 1-inch pieces
• 2 tsp Italian dressing
• 1 ½ tsp garlic powder
• ¼ tsp kosher salt

To a medium mixing bowl add Kebob vegetables, Italian seasoning, garlic powder, and salt. Toss to combine and set aside.

For the Classic Steaks

• 3 Meati Classic Steaks, thawed.
• 2 TBSP Italian dressing
• 4 12-inch skewers

1. Cut Classic Steak into quarters.
2. Place steaks in a bowl and toss with Italian dressing.

For Assembly & Grilling

1. Preheat grill to medium heat.
2. Build kebobs, alternating the vegetables with the Classic Steak pieces.
3. Place kebobs on the preheated grill and cook for 10-15 minutes, rotating every few minutes, until internal temperature reaches 165°F.
4. Remove from grill and allow to rest for 30 seconds prior to serving or cutting.
5. Spoon chimichurri on a platter and arrange Classic Steak kebobs on top. Serve with your favorite summer side dish like pasta salad or fragrant rice.