- Place garlic, parsley, cilantro, vinegar, pepper flakes, oregano and 1/4 cup olive oil in a food processor and pulse until finely chopped (see Options). Add the mayonnaise and pulse until vibrant green sauce forms. Taste and season this chimichurri mayo with salt and pepper, as needed. Transfer to a bowl, wrap and refrigerate until needed. It will keep a few days in the refrigerator.
- Heat your barbecue or indoor grill to medium-high. Preheat oven to 200 F. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Set prawns skewers on a wide plate; lightly brush each one with olive oil and season with Cajun spice (or seasoning salt).
- Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Set steaks on a platter and keep warm in the oven. Set prawn skewers on the grill and cook 1 to 2 minutes per side, or until cooked if raw, or until hot, if you bought already cooked prawn skewers. Set skewers on the platter with the steaks, garnish with lemon slices and cilantro (or parsley) sprigs, and serve with chimichurri mayo.
Note: 1 bunch, each, of parsley and cilantro should yield the measured amounts needed here. Lightly pack the leaves when measuring. Cajun spice, also called Cajun seasoning, is sold in our bottled herb and spice aisle. Frozen raw and cooked prawn skewers are sold in freezers near our Seafood Department. If unavailable, skewer your own raw or cooked, peeled, prawns and season, grill and served them with the steaks.
Options: If you don’t have a food processor, you could finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri mayo by mixing in its remaining ingredients.
Shop Ingredients
Directions
- Place garlic, parsley, cilantro, vinegar, pepper flakes, oregano and 1/4 cup olive oil in a food processor and pulse until finely chopped (see Options). Add the mayonnaise and pulse until vibrant green sauce forms. Taste and season this chimichurri mayo with salt and pepper, as needed. Transfer to a bowl, wrap and refrigerate until needed. It will keep a few days in the refrigerator.
- Heat your barbecue or indoor grill to medium-high. Preheat oven to 200 F. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Set prawns skewers on a wide plate; lightly brush each one with olive oil and season with Cajun spice (or seasoning salt).
- Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Set steaks on a platter and keep warm in the oven. Set prawn skewers on the grill and cook 1 to 2 minutes per side, or until cooked if raw, or until hot, if you bought already cooked prawn skewers. Set skewers on the platter with the steaks, garnish with lemon slices and cilantro (or parsley) sprigs, and serve with chimichurri mayo.
Note: 1 bunch, each, of parsley and cilantro should yield the measured amounts needed here. Lightly pack the leaves when measuring. Cajun spice, also called Cajun seasoning, is sold in our bottled herb and spice aisle. Frozen raw and cooked prawn skewers are sold in freezers near our Seafood Department. If unavailable, skewer your own raw or cooked, peeled, prawns and season, grill and served them with the steaks.
Options: If you don’t have a food processor, you could finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri mayo by mixing in its remaining ingredients.