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Steak & Potato Skewers with Avocado Chimichurri

Recipe Image: Steak & Potato Skewers with Avocado Chimichurri

Ingredients

Avocado Chimichurri

Ingredient Measurement
Simplot Harvest Fresh Avocados™: Chunky Avocado Pulp - Chilled 8/1 1.0 lb
Cilantro, stems removed 1.0 bunch
Italian parsley, stems removed 1.0 bunch
Olive oil 2.0 fl oz
Lemon juice 1.0 fl oz
Red wine vinegar 1.0 fl oz
Garlic, minced 1.0 clove

Steak Skewers

Ingredient Measurement
Beef sirloin, trimmed 4.5 lb
Garlic cloves, minced 6.0 each
Pimenton, smoked paprika 4.0 tsp
Tumeric, ground 1.0 tsp
Kosher salt 2.0 tsp
Black pepper, ground 1.0 tsp
Red wine vinegar 6.0 fl oz
Olive oil 8.0 fl oz
RoastWorks®: Roasted Baby Bakers™ 6/2.5lb 52.0 oz
Cremini mushrooms 36.0 oz

Instructions

Avocado Chimichurri

  • If necessary, thaw the avocado pulp. Combine avocado, and next six ingredients (cilantro through garlic) in a food processor bowl. Blend or pulse ingredients until a smooth. Store refrigerated for service.

Steak Skewers

  • Thaw the Baby Bakers overnight in the refrigerator. Cut the beef into 1 1/2 to 1 3/4-inch cubes and place in a plastic bag. In the bowl of a food processor combine the garlic, paprika, tumeric, salt, pepper and vinegar. With the motor running drizzle in the olive oil. Add to the beef and toss to coat. Allow to marinaate for 2 to 4 hours. Preheat the grill to medium-high heat. Thread each skewer with 3 Baby Bakers, 2 mushrooms and 2 pieces of beef. For each serving; grill two skewers for 8 to 12 minutes turning as needed. Remove from the heat and allow to rest for 2 to 3 minutes prior to serving. Serve with 2 oz. of the avocado chimichurri on the side.