Grilled Chimichurri Steak Skewers

Grilled Chimichurri Steak Skewers

Chimichurri Steak Skewers are perfect for summer grilling! The homemade chimichurri sauce is both a marinade and a dipping sauce. This Argentinian-inspired sauce makes these steak skewers a grilling favorite.

Course Main Course

Cuisine Latin American

Diet Gluten Free

Prep Time 15

Cook Time 10

Marinating time (minimum) 20

Total Time 45

Servings with side dishes

Calories 504kcal

Author Toni Dash

Equipment

gas grill

Ingredients

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

Instructions

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.

Notes

Recipe Tips

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.

How to Store leftovers

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.

Nutrition