Chimichurri Steak Kebabs with Summer Orzo

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Steak Kebabs
Top sirloin steak, cut into 1” squares 1 1/2 lb
Baby portabella mushrooms 12 oz
Zucchini squash 1
Kebab skewers 4
Marinating Mix
Extra-virgin olive oil 1/4 cup
Worcestershire sauce 1/4 cup
Soy sauce 3
Club House La Grille Montreal Steak Spice 1 tbsp
Club House Mustard Seed 1/2 tbsp
Parsley 1 cup
Mint 1/2 cup
Garlic cloves 2
Lemon juice 1/4 cup
Olive Oil 1 cup
Red onion 1/2 cup
Club House La Grille Montreal Steak Spice 1 tbsp
Club House Mustard Seed 1/2 tbsp
Summer Orzo
Orzo 16 oz
Grape tomatoes 2 cups
Chimichurri 1/4 cup


This recipe was created for Club House for Chefs by: Rigo Herrera, Sous Chef of Maria Gourmet Kitchen in Houston, TX.

For the Steak Kebabs: Cut meat into 1 inch squares. Take steams off mushrooms and cut zucchini into quarter inch rounds. Marinade in marinating mix. Build kebabs by skewering in the steak, squash and mushroom in order until 4 pieces of steak have been skewered. Warm a skillet or flat cast iron pan on medium high heat. Once warmed cook for about 5 minutes then turn over and cook until desired doneness.

For the Chimichurri: Finely mince parsley, mint, onion and garlic. Mix in lemon juice, olive oil, La Grille Montreal Steak Seasoning and Club House Mustard Seed.

For the Summer Orzo: Bring a pot of water to boil that's been seasoned with a pinch of salt. Once a rolling boil has started add orzo to water and boil for 10 minutes. Cut grape tomatoes length wise and mix with cooked orzo. Add chimichurri mixture into the orzo and toss together.

For Assembly: Place 2 kebabs on a bed of summer orzo topped with chimichurri.

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