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Activating this element will cause content on the page to be updated.2 Cup | packed flat leaf parsley leaves, finely chopped |
1/4 Cup | fresh oregano, chopped |
6 Clove | garlic, finely chopped |
1 Cup | Olive oil |
1/4 Cup | Red wine vinegar |
1 Teaspoon | red pepper flakes |
To Taste | Ground black pepper |
To Taste | kosher salt |
2 Small | Red onions, quartered |
3 | (1 inch thick) rib-eye steaks, cut into 1 inch cubes |
2 Cup | cherry tomatoes |
As Needed | Olive oil |
To Taste | kosher salt |
To Taste | Ground black pepper |
6
Activating this element will cause content on the page to be updated.2 Cup | packed flat leaf parsley leaves, finely chopped |
1/4 Cup | fresh oregano, chopped |
6 Clove | garlic, finely chopped |
1 Cup | Olive oil |
1/4 Cup | Red wine vinegar |
1 Teaspoon | red pepper flakes |
To Taste | Ground black pepper |
To Taste | kosher salt |
2 Small | Red onions, quartered |
3 | (1 inch thick) rib-eye steaks, cut into 1 inch cubes |
2 Cup | cherry tomatoes |
As Needed | Olive oil |
To Taste | kosher salt |
To Taste | Ground black pepper |
1
Make the chimichurri. In a medium bowl, add the parsley, oregano, garlic, olive oil, red wine vinegar, and pepper flakes and mix to combine. Season with salt and pepper and set aside on the counter.
2
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
500 ˚F / 260 ˚C
00:15
3
Assemble the kebabs. Using eight wooden or metal skewers, place the onions, rib-eye, and tomatoes on the skewers, alternating ingredients until all are used. Brush with olive oil and season with salt and pepper as desired.
4
Place the skewers directly on the grill grates, and close the lid. Cook for 8 minutes, flip and cook for 8 more minutes.
500 ˚F / 260 ˚C
00:16
5
Remove the skewers from the grill and drizzle with chimichurri. Serve with remaining chimichurri on the side. Enjoy!
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