Steak and sausage skewers with two Latin American sauces
Complexity: easily
Servings: 6 - 8
Tri-tip kebabs are very tender and require only a short grilling time to preserve the juices and prevent them from drying out. The steak is cut from the lower part of the carcass, at the junction between the thigh and groin. These kebabs are grilled simultaneously with sausage skewers in just minutes. Some skewers are made with beef chunks, while others are filled with any fresh sausage. To serve the finished kebabs, prepare two types of sauce: Mexican salsa and Argentinian chimichurri. Both tomato and bell pepper salsa and fresh herb chimichurri pair beautifully with grilled meat, infusing it with vibrant, refreshing flavors. Sauces enhance the flavors even more, so prepare them ahead of time and refrigerate them while you grill the kebabs.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Kebabs
- 0.7 kg of Newport beef steak from the hip cut
- 450 g raw sausages
- 1 tbsp olive oil + extra for greasing
- 1 teaspoon red wine vinegar
- 1 tbsp hot paprika
- 1/4 tsp ground cumin
- 1/4 tsp. brown sugar
- 2 cloves garlic, crushed
Salsa
- 1 large tomato, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 cup finely chopped onion
- 2 tbsp. l. olive oil
- 2 tbsp chopped cilantro
- 1 tbsp red wine vinegar
Chimichurri
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3/4 cup olive oil
- 2 cloves of garlic
- 2-3 tablespoons freshly squeezed lemon juice
We recommend
Cooking the dish according to the recipe:
- Prepare kebabsIn a large bowl, combine the olive oil, vinegar, black pepper, cumin, brown sugar, garlic, and 1 teaspoon salt. Cut the beef into 4-cm (1.5-inch) pieces, add to the bowl, and toss with the marinade. Cover and refrigerate for at least 2 hours.
- Meanwhile, prepare the salsa.In a bowl, combine the tomatoes, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and black pepper to taste. Make the chimichurri: In a blender, puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
- Preheat the grill to high heat. Thread the beef and sausages onto skewers (separately for each cut), leaving some space between each piece. Brush the kebabs with olive oil.
- Brush the grill with olive oil. Grill the kebabs, turning, until they have grill marks and are cooked through, 6-10 minutes for beef and 10-12 minutes for sausage.
- Transfer the kebabs to a serving platter and let rest for 5 minutes. Sprinkle with salt and serve with salsa and chimichurri.
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