Grilled Steak & Rainbow Carrot Chips Kabobs with Spicy Green Sauce
Cooking Times
Ingredients
- 12 10-inch wooden skewers
- 4 stalks Cal-Organic Green Onions
- 2 garlic cloves, peeled
- 1 jalapeno, de-stemmed and cut into fourths
- 1 lime, zest and juice
- 1 cup Cal-Organic Cilantro
- 1/2 cup packed basil leaves, plus more for garnish
- 1/4 cup white vinegar
- 1/4 cup EVOO
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 bag Cal-Organic Rainbow Carrot Chips
- 1 1/2 pounds Santa Carota top sirloin steak, cut into 1-inch pieces
Directions
1. Begin by soaking the skewers in water for at least 30 minutes.
2. While those soak, make the green sauce. To a high-power blender add the green onions, garlic, jalapeño, zest and juice from the lime, cilantro, basil, vinegar, EVOO and a large pinch of salt and pepper. Blend on high until smooth and bright green. Pour into a bowl and set aside until needed.
3. Pick through the chips, finding the larger ones as they don’t break when skewered. Wiggling the chip as you skewer it, alternate colors and stack about 20 per skewer. Drizzle with EVOO and sprinkle with salt and pepper.
4. Bring your grill up to medium high heat (350F) or preheat your grill pan over medium heat. Clean and oil grates.
5. Next skewer 6-7 pieces of meat per skewer, for a total of 8 skewers. Drizzle with EVOO and sprinkle with salt and pepper.
6. Once the grill is preheated, add the carrot skewers and cook 4-5 minutes per side, a total of 10 minutes. Remove and add the meat skewers, cooking 2-3 minutes per side for medium, 3-4 minutes for more well done.
7. Remove and serve family style with a drizzle of green sauce, a sprinkle of fresh herbs and more sauce on the side for serving.
Recipe made in collaboration with Santa Carota Beef.