Steak Fajita Skewers with Cilantro Chimichurri

Steak and Vegetable Seasoning

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano, rubbed between the palms of your hands
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and fresh ground black pepper to taste

Steak Fajita Skewers

• 2 pounds top sirloin steak, cut into approximately 1 1/2 inch cubes
• 1 red bell pepper, cut into 1 1/2 inch pieces
• 1 yellow bell pepper, cut into 1 1/2 inch pieces
• 1 green bell pepper, cut into 1 1/2 inch pieces
• 1 red onion, halved then each half cut into quarters
• 1 tablespoon olive oil, divided

Cilantro Chimichurri

• 1/2 cup packed cilantro leaves
• 1/2 cup packed flat leaf parsley
• 1 jalapeño, seeds removed and finely chopped
• 1 clove garlic, chopped
• 1 green onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 lime, juiced
• 1/4 cup olive oil
• Kosher salt and fresh ground black pepper to taste