Beef and Vegetable Skewers with Chimichurri

Ingredients:

• 1 pound beef sirloin, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1/2 white button mushrooms
• 1 red onion, cut into wedges
• 8-10 skewers, soaked in water for 30 minutes
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh oregano leaves, chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the beef, bell peppers, mushroom, and onion onto the skewers, alternating between the different ingredients.
3. In a small bowl, combine the parsley, oregano, garlic, red wine vinegar, and olive oil. Season with salt and pepper to taste, and mix well.
4. Brush the skewers with some of the chimichurri sauce, making sure to coat all sides of the beef and vegetables.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
7. Drizzle the remaining chimichurri sauce over the skewers and garnish with some fresh parsley leaves.

Chimichurri is a flavorful sauce and condiment with debated origins in Argentina. It's believed to have evolved from Basque immigrants' sauces, British soldiers' adaptations, or the creations of Argentine gauchos in the 19th century. Regardless of its precise history, chimichurri has become an integral part of Argentine cuisine and has gained worldwide popularity.