Few meals are easier than kabobs. I paired up some Boyden sirloin with late-summer eggplant and onions since cooking times are fairly similar. To give it some kick, I made a parsley pesto, inspired by the Argentinian chimichurri sauce that often accompanies steak in South America. Use some of the sauce as a marinade for the kabobs, letting them sit for an hour before grilling, and then serve the rest on the side. Serve with rice, farro or couscous.
- Sirloin, cubed (estimate ⅓–½ pound per person)
- 1 medium eggplant, cut into large cubes
- 1 red onion, quartered
- 1 cup Italian parsley, rinsed, stems removed
- 4 tablespoons fresh oregano
- 4 tablespoons chives
- 2 tablespoons sherry vinegar
- 4 tablespoons extra-virgin olive oil
- 1 small clove garlic
- 2 teaspoons capers
Alternate the beef, eggplant and onions on a skewer. Season with salt and pepper.
Place ingredients for parsley sauce in a food processor or blender and purée. Marinate the kabobs with the sauce for an hour before grilling, then serve the rest on the side. Estimated cooking time for kabobs is about 5 minutes a side on medium-high.