Zucchini, Beef, and Halloumi Cheese Skewers with Chimichurri Sauce

It’s finally grilling season again! Last weekend it actually snowed in Park City so I am saying that cautiously… but with the Fourth of July right around the corner and sunshine in the forecast I think we are safe. I love grilling because it requires less clean up in the kitchen, which is always a bonus in my book. This recipe is from Sarah Waldman’s cookbook Feeding a Family and pretty much the only cookbook I have cooked out of in the last year. This is a fun summer BBQ dish that packs a ton of flavor. Hope you enjoy!

Zucchini, Beef, and Halloumi Cheese Skewers with Chimichurri Sauce from Sarah Waldman’s Feeding a Family
Serves 4
Chimichurri Sauce
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt, plus more as needed
  • 3 to 4 garlic cloves, thinly sliced or minced
  • 1 shallot finely chopped
  • 1/2 cup minced fresh cilarntro
  • 1/4 cup minced fresh chives
  • 2 tablespoons finely chopped fresh mint
  • 3/4 cup extra virgin olive oil
Skewers
  • 1 large zucchini
  • 1 1/2 to 2 pounds steak tips
  • 8 ounces halloumi cheese
  • 4 to 6 wooden skewers, soaked in water for at least 10 minutes
Directions
  1. Heat the grill to medium high
  2. Make the chimichurri sauce by blending all the ingredients together in a blender or food processor until finely minced.
  3. Prepare the ingredients for the skewers. First, using a vegetable peeler, peel the zucchini into pile of thin ribbons. Cut the steak and halloumi cheese into 1-inch cubes. *note I had a hard time cutting the halloumi into cubes so I sliced it and grilled it separately instead of putting it on the skewers.
  4. Assemble the skewers, alternating between zucchini, beef and cheese if you choose to put them on the skewers. Pour the chimichurri sauce into a shallow platter, reserving 1/2 cup in a small bowl. Roll the assembled skewers in the sauce on the platter, cover and refrigerate for 10 minutes or up to a few hours in the refrigerator.
  5. Grill the skewers for 5 minutes per side (same with the cheese), brushing them occasionally with the reserved chimichurri sauce, until grill marks appear and the beef is medium rare. Serve hot or warm with reserved chimichurri sauce on the side.

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