Chimichurri Beef Skewers (Verjus Style)

Awine country twist on an Argentine classic, verjus and Chimichurri meet head-on in this recipe which will soon become a favorite of yours, just as it has become one of mine!

Pairing with the newly released Tempranillo brings a little Iberian flare (herbaceous, leather, fruit bomb) to this improved classic, Verjus Chimichurri.


3- 8oz Sirloin Steaks
2 Shallots
¼ Cup packed Oregano (fresh)
¼ Cup packed Parsley (fresh)
1 Tbsp. Thyme leafs (fresh)
8 Garlic Cloves
Juice of 1 Lime
2 Tsp. Smoked Paprika
Pinch of Red Chili Flakes
¼ Cup Verjus
2/3 Cup Olive Oil
Salt to Taste


Place all ingredients except olive oil into a food processor, pulse a few times until it’s well chopped and a thick mixture. Make sure to not over process. Whisk in a third of the olive oil, then remove a third of the mixture and set aside for the sirloin marinade. Whisk in remaining oil along with a big pinch of salt.

Slice the sirloin steaks into ¼ inch, bite size pieces and place in gallon size Ziploc bag with the marinade, mix completely. Allow to marinate 2 hours. Skewer the sirloin and grill till desired doneness. I cook each side maybe two minutes. Serve with grilled scallions and the finished Chimichurri. I always serve with grilled bread for Chimichurri dipping.

Chef Frank Magaña