Garlic Grilled Beef Skewers with Chimichurri Sauce

Recipe By Deb Thorlakson

Serves 4

• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh oregano
• 1/2 teaspoon cumin
• 2 teaspoons Spanish paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

• Eight 6-inch wooden skewers, soaked in cold water for 30 minutes
• 1 1/2 pounds trimmed, high quality, thick cut New York Strip steaks

Whisk together all of the marinade ingredients. Cut the steaks into 1 ½” cubes and toss with marinade. Skewer the beef equally, keeping some space between each cube. Heat your grill to high. Grill the meat, turning once for 4 to 6 minutes until slightly charred, and cooked to medium-rare. Transfer the skewers to a platter and let rest for 5 minutes. Serve topped with Chimichurri Sauce. Pair with Lost River's Massif.

Chimichurri Sauce

• 1 cup (packed) fresh Italian parsley
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 1 tablespoon sweet onion
• 2 teaspoons minced garlic
• 1/2 teaspoon dried crushed red pepper
• 1 teaspoon honey
• 1/2 teaspoon sea salt

Puree all ingredients very well, in a blender; keep at room temperature before serving.