Living in a state with four seasons, I always like to use grilling recipes that are packed with flavor but don’t involve a ton of prep work so you can enjoy the summer festivities as much as possible.
Using a medium sized bowl add Cilantro, Parsley, Serrano peppers and garlic. Season with salt, pepper, red pepper flakes and oregano. Squeeze in the juice of 2 Limes. Pour in olive oil and red wine vinegar and stir. (Keep a small bowl of the marinade off to the side for dipping!). Add Top Sirloin Pieces to the marinade. Cover and allow to marinate for 1-4 hours.
For the Peppers and Onions drizzle over a little oil (I used algae cooking club oil) and season with salt and pepper.
Heat up the grill to 425-450ºF. Place the skewers onto the grill rack, rotating every 3-4 minutes. Remove from the grill once internal temperature of the meat reaches 130ºF (For medium rare) and peppers are blistered. Remove steak and vegetables from the skewers. Serve with a side of rice and chimichurri sauce.
Garnish with lime wedges, and extra chimichurri sauce.
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