Steak and Vegetable Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano, rubbed between the palms of your hands
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt or to taste
- Fresh ground black pepper to taste
Steak Fajita Skewers
- 2 pounds top sirloin steak, cut into approximately 1 to 1 1/2 inch cubes
- 1 red bell pepper, cut into 1 1/2 inch pieces
- 1 yellow bell pepper, cut into 1 1/2 inch pieces
- 1 green bell pepper, cut into 1 1/2 inch pieces
- 1 red onion, halved then each half cut into quarters
- 1 tablespoon olive oil, divided
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leaf parsley
- 1 jalapeño, seeds removed and finely chopped
- 1 clove of garlic, minced
- 1 green onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 lime, juiced
- 1/3 cup olive oil
- Kosher salt and fresh ground black pepper to taste
Steak Fajita Skewers
- In a small bowl whisk together the ingredients for the steak and vegetable seasoning.
- In a gallon sized freezer bag place the steak cubes, 2 teaspoons of olive oil and 1 tablespoon of the seasoning mix.
- Seal the bag, pressing out all of the air, then massage the oil and seasoning into the steak.
- Let it rest for several minutes or even overnight if you want to make it ahead of time.
- In a medium sized bowl or another freezer bag, add the peppers, red onion, remaining seasoning mix and 1 teaspoon of olive oil. Toss to coat.
- Preheat grill to medium-high heat and brush the grates with oil.
- Thread 8-10 metal or (soaked) wooden skewers evenly with the steak and vegetables.
- Sprinkle with a little extra salt and pepper before placing them on the grill.
- Grill the skewers, turning them occasionally, until grill marks appear. Approximately 7-9 minutes for medium-rare.
- Serve the skewers topped with the cilantro chimichurri or alongside them for dipping.
- Place all of the ingredients in a food processor and purée until smooth.
- Pour into a small bowl. Makes 1 cup.