24 portions
Portion Size
2 skewers with 1/4 cup sauce
Ingredients: Measure:
Pickled red jalapenos, with juice
4 cups
Fresh cilantro, trimmed
3 cups
Extra virgin olive oil
3 cups
Red wine vinegar
2 cups
Fresh flat-leaf parsley, trimmed
1 cup
Dried oregano
2 tsp
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
4 cups
Mexican beer
6 cups
Garlic cloves, peeled, chopped
1 cup
Vegetable oil
1/4 cup
Adobo seasoning
8 tsp
Sirloin steak, cut into 3/4-inch cubes
7-1/2 lbs


  1. To make TOMATO GREEN CHILI CHIMICHURRI SAUCE: In a food processor or robot coup, process jalapeños, cilantro, olive oil, red wine vinegar, parsley and oregano for 30 seconds to 1 minute on high, or until sauce is smooth.

  2. Transfer mixture to a 1-gallon container and stir in RO*TEL® Diced Tomatoes & Green Chilies.

  3. Refrigerate until service.

  4. To make SIRLOIN SKEWERS: Combine beer, garlic, vegetable oil and Adobo seasoning in a hotel pan; add beef and toss to coat.

  5. Marinate in refrigerator for minimum of 4 hours.

  6. To make ONE PORTION: Thread two (4-1/2-inch) metal skewers each with 3 pieces (2-1/2 ounces) of beef each.

  7. Grill skewers over high heat for 6 minutes, turning once, or until steak reaches desired doneness.

  8. Serve skewers on a hot plate drizzled with 2 tablespoons chimichurri sauce and an additional 1/4 cup on the side.

  9. CHEF'S NOTE: Pair with Mexican lager.

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