Ingredients

SAUCE

1 cup fresh Italian parsley

½ cup fresh basil

¼ cup finely chopped white onion

¼ cup finely chopped carrot

1 garlic clove

¼ teaspoon coarse salt

6 tablespoons extra-virgin olive oil

2 tablespoons rice vinegar

RUB

1½ teaspoons coarse salt

½ teaspoon paprika

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon pepper

STEAK

2 lb. beef top sirloin steak (1 to 1 1/4 inches thick), cubed (1 inch)

1 tablespoon extra-virgin olive oil

24 to 36 cherry tomatoes

Preparation

  1. Pulse all sauce ingredients except oil and vinegar in food processor until finely chopped. With processor running, add 6 tablespoons oil and vinegar in a steady stream until combined. (Sauce can be made 1 day ahead. Cover and refrigerate. Stir before using.)
  2. Combine all rub ingredients in small bowl.
  3. Toss beef with 1 tablespoon oil in medium bowl. Sprinkle with rub, stirring to coat. Refrigerate until ready to grill.
  4. Heat grill. Thread beef onto 8 (8- to 10-inch) metal skewers alternately with tomatoes. Grill, covered, over high heat or coals 6 to 8 minutes for medium-rare, turning to brown all sides. Serve with sauce.