Name: Beef and Sausage Kebabs With Salsa and Chimichurri
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 teaspoon red wine vinegar; 1 tablespoon hot paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon packed brown sugar; 2 cloves garlic, minced; Kosher salt; 1 1/2 pounds beef tri-tip; 1 pound fresh sausage links; 1 large tomato, finely chopped; 1 green bell pepper, finely chopped; 1/4 cup finely chopped onion; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh cilantro; 1 tablespoon red wine vinegar; Kosher salt and freshly ground pepper; 1 cup fresh parsley; 1 cup fresh cilantro; 3/4 cup extra-virgin olive oil; 2 cloves garlic; 2 to 3 tablespoons fresh lemon juice; Kosher salt and freshly ground pepper

Beef and Sausage Kebabs With Salsa and Chimichurri

Course: Dinner, Main DishCuisine: ArgentinianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Kebabs
1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic, minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
Salsa
1 large tomato, finely chopped
1 green bell pepper, finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
Chimichurri
1 cup fresh parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

Directions

Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.