Steak and sausage skewers with two Latin American sauces

Ingredients:

Kebabs

• 0.7 kg of Newport beef steak from the hip cut
• 450 g raw sausages
• 1 tbsp olive oil + extra for greasing
• 1 teaspoon red wine vinegar
• 1 tbsp hot paprika
• 1/4 tsp ground cumin
• 1/4 tsp. brown sugar
• 2 cloves garlic, crushed

Salsa

• 1 large tomato, finely chopped
• 1 green bell pepper, finely chopped
• 1/4 cup finely chopped onion
• 2 tbsp. l. olive oil
• 2 tbsp chopped cilantro
• 1 tbsp red wine vinegar

Chimichurri

• 1 cup fresh parsley
• 1 cup fresh cilantro
• 3/4 cup olive oil
• 2 cloves of garlic
• 2-3 tablespoons freshly squeezed lemon juice

Preparation:

1. Prepare kebabsIn a large bowl, combine the olive oil, vinegar, black pepper, cumin, brown sugar, garlic, and 1 teaspoon salt. Cut the beef into 4-cm (1.5-inch) pieces, add to the bowl, and toss with the marinade. Cover and refrigerate for at least 2 hours.
2. Meanwhile, prepare the salsa.In a bowl, combine the tomatoes, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and black pepper to taste. Make the chimichurri: In a blender, puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
3. Preheat the grill to high heat. Thread the beef and sausages onto skewers (separately for each cut), leaving some space between each piece. Brush the kebabs with olive oil.
4. Brush the grill with olive oil. Grill the kebabs, turning, until they have grill marks and are cooked through, 6-10 minutes for beef and 10-12 minutes for sausage.
5. Transfer the kebabs to a serving platter and let rest for 5 minutes. Sprinkle with salt and serve with salsa and chimichurri.