Chimichurri Steak Kebabs with Summer Orzo
Yield: 8 servings
Wash hands. Mix in medium bowl, 8 Tbsp. Olive Oil, Worcestershire Sauce, Soy Sauce, 2 Tbsp. Grill Mates Montreal Steak, and Mustard Seed.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Take steams off mushrooms. Marinade in marinating mix. Build kebabs by skewering in the steak, squash, and mushroom until 4 cubes of steak have been skewered. Cook over medium-high heat for about 5 minutes then turn over and cook until desired doneness. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Finely mince parsley, mint, onion, and garlic. Mix in lemon juice, 2 cups of olive oil, Montreal Steak Seasoning, and mustard seed.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.