Chimichurri Steak Skewers are an easy and exciting recipe for your outdoor grill! Tender steak on skewers marinated in homemade chimichurri sauce with more for dipping. For your next steak dinner add these skewers to your hot grill! You’ll love the chimichurri steak marinade and the fresh herb flavors.
Fresh chimichurri sauce is a classic Argentinian sauce that’s both a delicious marinade and a sauce! Fresh herbs, olive oil, red wine vinegar, onion, garlic give signature flavors. We’ve added some more ingredients to give it just a touch of sweetness too. The sauce should have a slightly chunky texture.
This skewers steak chimichurri recipe is a one fast and an easiest way to grill steak. The grilling time is just 10 minutes for best results. The fresh flavors are exciting and all the ingredients are easily available at the grocery store. No fussy or lengthy steps for this easy recipe with a ton of flavor.
Easy chimichurri steak cooks over medium-high heat for a beautiful sear on the outside and moist, tender steak. It’s a fast recipe that can be ready in about 45 minutes. If you enjoy grilled meats try our Greek Kebabs, Chicken Shish Kebabs and our Chimichurri Shrimp Skewers too!
Recipe Ingredients Notes
Steak. You’ll need 1 1/2 pounds of ribeye steak, sirloin steak or strip steak cut into 1-inch cubes. These are all flavorful cuts of beef that work well for kebabs.
Flat-leaf (Italian) parsley. You’ll use 1 cup of Italian parsley (fresh parsley), also called flat-leaf parsley (not curly parsley), roughly chopped.
Seasonings. You’ll use: kosher salt, freshly ground black pepper, dried oregano and red pepper flakes.
How to grill Chimichurri Steak on Skewers
STEP 1. Make the chimichurri marinade
Combine the Italian parsley, cilantro, red onion, olive oil, red wine vinegar, fresh garlic cloves, honey, kosher salt, black pepper, red pepper flakes, and oregano to a blender or food processor (photo 1). Pulse until combined but still chunky (photo 2).
STEP 2. Marinate the steak
Toss ¼ cup of the prepared chimichurri sauce with the cubed steak and set aside for 20 minutes to marinate on the counter at room temperature (photos 3-4). Cover the remaining chimichurri and place into the refrigerator.
STEP 3. Preheat and clean grill
Preheat the grill to 425-450 degrees F. When hot brush with a wire grill brush to clean and oil the grates.
STEP 4. Grill
Thread the marinated steak onto skewers to make 4 to 5 skewers. Red onion can be added if desired (photo 5-6).
Place the skewers on the grill and close the lid (photo 7). Grill for 10 minutes, rotating 3 times to grill on each of the four sides (photo 8).
Check the internal temperature of the steak with an instant read meat thermometer. The doneness temperature for beef is 165 degrees F. The steak will continue to rise in temperature after being removed from the grill (see our Steak Guide for more temperature guidance).
STEP 4. Rest
Let the skewers rest for 5 minutes and then serve with the remaining chimichurri sauce on a serving platter.
What skewers to use? Metal or bamboo skewers can be used for chimichurri steak kebabs. If using bamboo, regular thickness skewers can be flimsy with heavier ingredients like this steak so consider using thicker bamboo skewers.
Consider using flat metal skewers which help prohibit the skewer ingredients from rotating when turning the skewer during grilling. Wooden skewers also can be used. See next point regarding using a grill guard.
Don’t soak bamboo skewers. Studies have shown that soaked bamboo skewers and skewers that have not been soaked all catch fire in the same amount of time. Instead use a grill guard to protect the exposed bamboo. You can make one yourself with a piece of aluminum foil folded in half long enough for the ends of all the bamboo skewers to sit above. See one here.
Use tongs to rotate skewers. Using grill safe tongs makes turning steak skewers easy. You don’t need to arm up with grill gloves or bulky heating mitts to grab the end of the skewers. Grab the skewer in the middle and rotate a quarter turn. Also if the steak is sticking to the grill tongs can apply enough force to free it.
Discard marinade after marinating. Never reuse marinade what has been combined with raw meat. After making the skewers, discard the marinade and use the fresh chimichurri with the grilled skewers.
Remove cooked steak from the skewers and place into an airtight container in the refrigerator. Store for up to three days. Store the chimichurri sauce in a separate airtight container for up to 1 week.
To reheat: Microwave the steak for 30 seconds, covered, or until heated through.
Frequently Asked Questions
You can make the chimichurri sauce the day before and keep it in the refrigerator. The steak can be marinated overnight too in the refrigerator covered with plastic wrap. Do not marinate the steak longer than 24 hours. It can begin to breakdown and become mushy. For this chimichurri steak recipe, the best way for time saving, we’d recommend making the sauce the day before then proceeding with the marinating and grilling the next day.
Yes. You’ll need to make shorter skewers to get them to fit into a grill pan with higher sides. Be sure to check the internal temperature for doneness.
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Grilled Chimichurri Steak Skewers
- 1 cup Italian parsley (flat leaf parsley) rough chopped
- ¾ cup chopped cilantro
- ½ cup chopped red onion
- ¼ cup olive oil extra virgin
- 3 tablespoons red wine vinegar
- 2 cloves garlic peeled and chopped
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- 1 ½ pounds steak (ribeye, sirloin or strip work well), cut into 1-inch cubes
- Combine the Italian parsley, cilantro, red onion, olive oil, red wine vinegar, garlic cloves, honey, salt, pepper, red pepper flakes, and oregano to a blender or food processor. Pulse until combined but still chunky.
- Toss ¼ cup of the prepared chimichurri with your cubed steak and set aside for 20 minutes to marinate on the counter. Cover the remaining chimichurri and place into the refrigerator.
- Preheat grill to 425-450℉. Brush with a wire brush to clean the grates and oil the grates.
- Thread the marinated steak onto skewers (you'll get 4-5 full length skewers). Red onion wedges can also be added on the end to prevent steak from coming off the skewers (or alternating with the skewers).
- Place skewers on the prepared grill grates and close the grill lid. Grill for 10 minutes, rotating 3 times to grill on each side.
- Check the internal temperature of the steak with an instant read food thermometer. The internal doneness temperature for beef is 165 degrees F. The temperature will continue to rise after the skewers are removed from the grill so can be taken off at a slightly lower temperature..
- Let the skewers rest for 5 minutes and then serve with the remaining chimichurri sauce.