Chimichurri Grill

Servings : 4 Preparation : 25 min Cooking : 20 min

Perfect with

Louisiana

Ingredients

For the Chimichurri Sauce:

For the Meat:

For the Vegetables:

In a bowl, mix all the ingredients for the chimichurri sauce. Reserve two-thirds of the sauce in the fridge until ready to serve.
In a dish or a sealed bag, use the remaining third of the chimichurri sauce as a quick marinade for the flank steak.
Bring water to a boil in a pot and immerse the Louisiana sausages for 10 minutes. Set aside.
On the soaked bamboo skewers, thread the mini bell peppers horizontally.
Like lollipops, skewer the onion rings onto the bamboo skewers. Drizzle the onion rings with olive oil and season with fresh thyme, salt, and pepper.
Preheat the BBQ to high heat, ensuring that the grates are well cleaned and oiled.
Place the vegetables on the grill and cook for about 3 minutes on each side, until the onions are nicely colored and the mini bell peppers show dark blisters. Set aside and carefully remove the vegetables from the skewers.
Remove the flank steak from the marinade and season with salt and pepper. Grill the steak for about 4 minutes on each side. Halfway through cooking, mark the Louisiana sausages on the grill for about 2 minutes on each side. Transfer to a plate and let the steak rest for about 5 minutes, covered with aluminum foil.
Thinly slice the flank steak against the grain.

Arrange the red onion “lollipops” randomly on a large serving plate.
Next, place the slices of flank steak and the sausages in pairs.
Fill any empty spaces with the grilled mini bell peppers, alternating the colours.
Generously drizzle the grilled meats and vegetables with the chimichurri sauce.
Serve with the remaining sauce on the side.