Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup canola oil 
• 4 servings canola oil 
• 3 tablespoons dijon mustard 
• 1 cup cilantro leaves fresh packed
• 1 cup flat-leaf parsley fresh packed
• 2 heads garlic unpeeled halved
• 12  green onions trimmed
• 2 tablespoons honey 
• 1 tablespoon horseradish prepared drained
• 2  jalapeño peppers trimmed
• 1 teaspoon kosher salt 
• 1 tablespoon blackstrap molasses 
• 4  piquillo peppers red drained chopped
• 4 servings salt and pepper black freshly ground
• 0.5 cup aged sherry vinegar 
• 18 ounces sirloin cut into 1-inch dice
• 2 teaspoons worcestershire sauce 
• 6 inch wooden skewers cold for at least 30 minutes
• 6 inch wooden skewers cold for at least 30 minutes

Equipment

• food processor
• blender
• baking pan
• grill
• skewers

Directions

1. Watch how to make this recipe.
2. Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth.
3. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
4. Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
5. Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
6. Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
7. Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth.
8. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
9. Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
10. Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
11. Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
12. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
13. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.