Get ready to fire up the grill, because this Chimichurri Steak Skewers Recipe is about to steal the spotlight at your next cookout. Tender sirloin gets a quick marinade in vibrant homemade chimichurri and is paired with colorful veggies, all threaded on skewers for ultimate, flavor-packed convenience. Whether you’re a grilling pro or just want a low-fuss centerpiece for your summer table, this is the kind of dish that turns an ordinary meal into a festive occasion—fiery, fresh, and absolutely unforgettable.
Ingredients You’ll Need
Every ingredient in this Chimichurri Steak Skewers Recipe plays a starring role; together, they create a juicy, colorful, and irresistible dish. From the fresh burst of herbs to the charred sweetness of the vegetables, these simple pantry staples work in harmony for steak skewers that truly wow.
- Sirloin steak (1 ½ lbs, cut into 1.5-inch cubes): Opt for sirloin for its beefy flavor and tender bite, but ribeye or flank are fine swaps.
- Olive oil (2 tablespoons + ½ cup for chimichurri): Adds richness to the marinade and the chimichurri sauce.
- Kosher salt (1 teaspoon): Enhances all those savory and herbal flavors.
- Black pepper (½ teaspoon + ¼ teaspoon for chimichurri): Adds gentle heat and depth throughout the dish.
- Red bell pepper (1, cut into chunks): Delivers color and subtle sweetness that char beautifully on the grill.
- Red onion (1, cut into chunks): Adds a pop of color, mild bite, and natural caramelization to the skewers.
- Wooden or metal skewers: Wooden skewers should be soaked to avoid burning, while metal ones are forever reusable.
- Fresh parsley (1 cup, finely chopped): The heart of chimichurri, lending bright, grassy notes.
- Fresh oregano (3 tablespoons, chopped): Delivers bold, slightly peppery accents integral to authentic chimichurri.
- Garlic (3 cloves, minced): Essential for that classic Argentine zing and aroma.
- Red wine vinegar (2 tablespoons): Adds tang that cuts through the richness of the steak and sauce.
- Red pepper flakes (1 teaspoon): Offers gentle warmth without overwhelming the sauce.
- Salt (½ teaspoon for chimichurri): Brings out the sparkle in the herbs and garlic.
How to Make Chimichurri Steak Skewers Recipe
Step 1: Soak Your Skewers
If you’re using wooden skewers, soak them in water for at least 20 minutes. This simple step prevents any unwanted singeing on the grill, making sure your focus stays on those gorgeous, juicy steak cubes.
Step 2: Mix Up the Chimichurri
Grab a medium bowl and whisk together all the chimichurri ingredients: fresh parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. This emerald-green sauce is half marinade, half topping, so set aside half for drizzling at the end—the other half will get intimately acquainted with your steak.
Step 3: Marinate the Steak
Toss your steak cubes in a separate bowl with 2 tablespoons of prepared chimichurri and 2 tablespoons olive oil. Give everything a good mix so each piece is well coated. Cover, and let the flavors soak in for at least 30 minutes (longer if you have time, up to 4 hours in the fridge). This marinating step is the secret to locking in that bold, herby punch.
Step 4: Fire Up the Grill and Prep the Skewers
Preheat your grill to medium-high heat. While it’s getting hot, thread your marinated steak cubes, red bell pepper chunks, and red onion pieces onto each skewer, alternating for that classic rainbow effect. Pack them close, but not squished—space gives you those perfect charred edges.
Step 5: Grill to Perfection
Lay your skewers across the grill and cook for 8–10 minutes, turning occasionally so all sides get that mouthwatering sear. You’re looking for steak that’s caramelized on the outside and cooked to your preferred doneness inside, while the veggies soften and char at the edges.
Step 6: Rest and Drizzle with Chimichurri
Once the skewers come off the heat, let them rest for 5 minutes to seal in all their juices. Just before serving, give a generous drizzle of the reserved chimichurri—never skip this! It’s the final flourish that brightens every bite.
How to Serve Chimichurri Steak Skewers Recipe
Garnishes
Finish your Chimichurri Steak Skewers Recipe with a cascade of fresh chopped parsley or oregano for extra herbal kick, and maybe a flare of freshly cracked black pepper. If you’re feeling playful, a dusting of flaky sea salt adds a chef’s touch right at the table.
Side Dishes
Pair these skewers with fluffy rice, warm grilled flatbreads, or roasted potatoes for soaking up all that chimichurri goodness. A zesty tomato and cucumber salad or grilled corn on the cob brings brightness and balances the charred, robust steak beautifully.
Creative Ways to Present
Take your Chimichurri Steak Skewers Recipe from classic to showstopping by spiraling the skewers on a platter over a bed of arugula or fresh greens. Create mini skewers for party bites, or serve with small bowls of extra chimichurri for dunking. Either way, the color and aroma will have everyone hovering by the serving tray.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply transfer any cooled steak skewers and vegetables (removed from the skewers for easier storage) to an airtight container and refrigerate. They’ll stay fresh and tasty for up to 3 days, making weekday lunches or next-day wraps spectacular.
Freezing
If you want to enjoy the Chimichurri Steak Skewers Recipe weeks down the line, freeze the cooked steak and veggies (again, taken off the skewers) in freezer-safe bags or containers. For best results, freeze without the chimichurri, then add fresh sauce after reheating. They’ll keep for up to 2 months.
Reheating
To reheat, spread steak and veggies in a single layer on a baking sheet and warm in a 350°F oven for about 8–10 minutes, or until heated through. Alternatively, zap them in the microwave in short bursts. Drizzle with reserved or fresh chimichurri just before serving to refresh all that lively flavor.
FAQs
Can I use a different cut of beef for this Chimichurri Steak Skewers Recipe?
Absolutely! While sirloin is a classic choice for its flavor and tenderness, both ribeye and flank steak work beautifully. Just aim for even-sized cubes so everything cooks at the same rate.
How spicy is the chimichurri sauce?
The red pepper flakes bring a subtle warmth, not overwhelming heat. If you prefer things milder, simply reduce or omit the flakes, or amp them up for extra kick if you love spice.
Is chimichurri best served fresh or can I make it ahead?
Chimichurri actually gets even better as it sits, so making the sauce a day ahead is a fantastic way to deepen its flavor and take some pressure off on cooking day.
What’s the best way to keep my wooden skewers from burning?
Soak wooden skewers fully submerged in water for at least 20 minutes before threading. This helps prevent them from scorching on the grill and keeps your presentation looking great.
Can I cook these skewers indoors if I don’t have a grill?
Definitely! Just use a grill pan or a broiler set to high. The steak and veggies still pick up plenty of flavor and a beautiful sear, even without the open flame.
Final Thoughts
If you’re looking to spark up dinnertime with bold flavors and a dash of fun, this Chimichurri Steak Skewers Recipe delivers every time. It’s effortless, seriously delicious, and guaranteed to impress. So grab those skewers, and let the grilling adventure begin!
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Chimichurri Steak Skewers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Chimichurri Steak Skewers are a delicious and flavorful dish perfect for summer grilling. Tender sirloin steak is marinated in a vibrant chimichurri sauce and then skewered with colorful bell peppers and onions.
Ingredients
For the skewers:
- 1 ½ lbs sirloin steak, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- wooden or metal skewers
For the chimichurri:
- 1 cup fresh parsley, finely chopped
- 3 tablespoons fresh oregano, chopped
- 3 cloves garlic, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Chimichurri: Whisk together all chimichurri ingredients in a bowl. Set aside half for serving and use the rest for marinating.
- Marinate Steak: Toss steak cubes with 2 tablespoons of chimichurri and olive oil. Marinate for at least 30 minutes.
- Preheat Grill: Grill skewers for 8–10 minutes, turning occasionally until steak is cooked and vegetables are charred.
- Rest and Serve: Let skewers rest for 5 minutes, then drizzle with reserved chimichurri before serving.
Notes
- You can substitute sirloin with ribeye or flank steak.
- Add zucchini or mushrooms for extra veggies.
- Chimichurri can be made a day ahead for enhanced flavor.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian, Latin American
Nutrition
- Serving Size: 2 skewers
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 90mg
