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June 25, 2012

Grilled Steaks with Pineapple, Zucchini, Mushroom Kebabs

The Chimichuri Sauce atop our Grilled Flank Steaks was a big hit at our house, which was surprising as I am one of those that do not like cilantro (supposedly) and Mike has a pronounced distaste for parsley (and cilantro, for that matter).  When my Mom was in town last week I used the leftover sauce as a marinade for our vegetable & pineapple kebabs that accompanied grilled ribeye steaks & classic baked potatoes.  The combination of the spicy, herb & lime juice sauce was amazing combined with the sweet pineapple on the grill- really special.

Grilled Pineapple & Vegetable Kebabs
marinated in Chimichurri Sauce

1 large zucchini, halved and sliced
1 pint of mushrooms
1 red onion, quartered
1/2 pineapple, 1-inch cubes
 Chimichurri Sauce
8 bamboo skewers

Soak the bambook skewers in water for 10 minutes or more to keep them from burning on the grill.

Place all of the vegetables and pineapple pieces in a large bowl.  Add chimichurri sauce and toss, coating each piece.  Thread the vegetables and pineapple onto a bamboo skewers, alternating them as you go.

Grill them for about 4 minutes on each side until they begin to cook thru and soften.  You can brush extra sauce on as you go for even more flavor.


  1. Looks like a nice simple and quick meal to prepare. Cant go wrong with a good steak!

  2. These all look sooo delicious! Would be great for a 4th of July grill party, too.


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