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Grilled Chimichurri Steak Skewers served on a plate with fresh herbs.

Chimichurri Steak Skewers

Juicy steak skewers marinated in a vibrant chimichurri sauce that brings flavor and freshness to your summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Grilling, Main Course
Cuisine: Argentinean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Skewers
  • 1.5 lbs flank steak or sirloin, cut into 1-inch cubes
  • 2 tbsp olive oil (high-quality extra virgin)
  • Salt and black pepper, to taste
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp red pepper flakes (adjust for spice level)
  • Salt and pepper, to taste

Method
 

Prepare the Chimichurri Sauce
  1. Mix finely chopped parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Stir well and let it sit for at least 30 minutes.
Marinate the Steak
  1. In a separate bowl, toss the cubed steak with olive oil, salt, and black pepper until evenly coated.
Prepare the Skewers
  1. If using wooden skewers, ensure they have soaked for 30 minutes in water to prevent burning. Begin threading the marinated beef onto the skewers, leaving a little space between each cube for even cooking.
Grill the Skewers
  1. Preheat your grill to medium-high heat. Once hot, place the skewers on the grill.
  2. Cook for about 8-10 minutes, turning occasionally until the steak reaches your desired level of doneness (about 145°F for medium-rare).
Serve
  1. Remove the skewers from the grill and allow them to rest for a few minutes. Drizzle generously with the chimichurri sauce before serving.

Notes

Fresh herbs make all the difference in the flavor of the chimichurri. You can swap the beef with chicken, shrimp, or even opt for vegetables. Store extra chimichurri sauce in an airtight container in the fridge for up to a week.