Steak Kabobs with Grilled Green Beans and Green Goddess Chimichurri

I love kabobs because they’re colorful, festive and delicious. But, I often find that the meat gets cooked before the vegetables. So, I cook my veggies just a bit in the oven beforehand, so they are nice and soft when they come off the grill.

Marinade

• 2 T soy sauce or coconut aminos

• 2 T olive oil

• 1 T worcestershire sauce

• 1 T honey or maple syrup

• 1 t chili powder

Kabobs

• 1 1⁄2 lb NY strip steak, cut into 1x1x1-inch cubes

• 1 red bell pepper, cut into 1x1-inch squares

• 1 yellow bell pepper, cut into 1x1-inch squares

• 1 large or 2 small red onions, cut into 1x1-inch squares

• 16 small shiitake or white mushrooms

• 16 small potatoes, boiled but not soggy

• 2 T olive oil, divided

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 1⁄2 t garlic powder

Green Goddess Chimichurri

• 1 cup basil leaves

• 1 c cilantro leaves

• 2 garlic cloves

• 2 T balsamic vinegar

• 3 T olive oil

• 1 avocado

• 1⁄2 t salt

• 1⁄4 t black pepper

Grilled Green Beans

• 1 lb green beans, trimmed

• 1 T olive oil Salt and pepper

Combine marinade ingredients in a baking dish or zip lock bag. Add steak cubes and marinate while preparing the rest of the ingredients, or start early and marinate for up to 3 hours before cooking.

Place 8 or 9 wooden skewers in water to soak.

Preheat oven to 350 degrees. Arrange onions and peppers on the baking sheet and toss with salt, pepper, and garlic powder. Roast for 15-20 minutes to soften. Remove from the oven to cool.

In a food processor, combine basil, cilantro, garlic cloves, balsamic vinegar, and olive oil. Pulse to chop and combine into a paste. Add the avocado and salt and pepper and continue to pulse to form a smooth sauce. Taste and add salt if needed. If it’s too thick add more olive oil and/oil vinegar. Scrape sauce into a serving bowl.

Prepare a charcoal grill or gas grill and preheat.

Prepare skewers. Remove steak from marinade and reserve the marinade. Thread steak and vegetables onto the skewers, paying attention to color and alternating the different components. Brush finished kabobs with remaining marinade then sprinkle skewers liberally with salt and pepper. Discard marinade. Grill kabobs for 5-6 minutes for medium rare steak, turning occasionally. Do not overcook. Vegetables are precooked, and steak will cook quickly so keep an eye on them.

Toss green beans in a bowl with olive oil and salt and pepper. Transfer to a grilling bowl and grill, turning occasionally until charred and softened, but still crisp. Remove from the grill and keep warm.

Transfer kabobs and green beans to a serving platter. Top with green goddess chimichurri and serve extra sauce on the side.