Served with a green salad and naan or pita bread, these skewers are a fast and easy mid-week supper. Because grassfed beef is lower in fat, it tends to cook quickly, so a quick sear on the grill is all you need.
3 garlic cloves, peeled
¾ cup fresh parsley
¾ cup fresh cilantro
1 ½ teaspoons Kosher salt
1/4 teaspoon freshly ground black pepper
1 ½ tablespoons lemon juice
¾ cup extra-virgin olive oil, plus 3 tablespoons
2 pounds Panorama Organic 100% Grass-fed NY Strip Steak
1 pint cherry tomatoes
In a food processor, pulse the garlic until minced. Add the parsley, cilantro, 1 teaspoon salt, and the black pepper to the bowl of the food processor. Pulse until finely chopped. With the processor running, add lemon juice, and then ¾ cup of the olive oil in a steady stream. When emulsified, put the sauce into a bowl, cover and refrigerate. (Can be done a day ahead.)
Soak bamboo skewers in water for 30 minutes. Heat the grill or broiler to medium-high.
Thinly slice the steak and thread the meat and tomatoes onto the skewers, alternating between the two. Brush the skewers with the remaining 3 tablespoons of olive oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil 2 -3 minutes on each side. Remove from heat and allow to rest for 5 minutes. Baste with the sauce and serve the rest on the side for dipping.