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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, whirl the parsley and garlic until finely chopped. With machine running, add oil, vinegar and 1 tablespoon water in a steady stream. Season with red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about half of the chimichurri into a small bowl. | 2. Prepare grill. Season cubed beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread beef and chorizo pieces alternately onto skewers. Brush meat with the chimichurri sauce left in food processor. | 3. Grill skewers over direct high heat, with the lid closed as much as possible, until steak is cooked to your desired doneness, 4 to 6 minutes for medium-rare, turning 2 to 3 times (watch for flare-ups). Serve warm with the reserved chimichurri spooned over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian parsley	1	cup	packed	302.6	0.0	67.32	1.7
garlic clove	2			302.6	0.0	67.32	1.7
extra virgin olive oil	1/4	cup		302.6	0.0	67.32	1.7
white wine vinegar	2	tablespoons		302.6	0.0	67.32	1.7
water	1	tablespoon		0.0	0.0	0.0	0.0
red pepper flake	1/2	teaspoon	crushed	302.6	0.0	67.32	1.7
kosher salt				302.6	0.0	67.32	1.7
pepper			ground	-	-	-	-
	1	lb		302.6	0.0	67.32	1.7
chorizo sausage	12	ounces	cut cooked	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.