Chimichurri Steak Skewers
The first time I smelled chimichurri hitting hot steak, I was standing over a borrowed grill in my cousin’s cramped Brooklyn backyard. Smoke curled up through the fire escape, and someone handed me a beer while the herbs sizzled and charred. That night changed how I think about summer cooking forever, and now I make Chimichurri Steak Skewers whenever I need to feel that same loose, happy energy.
My husband still talks about that evening because it was the first time he watched me cook without a recipe in my hand. I was nervous, chopping parsley too fast, nearly burning the garlic. But something about the chaos worked. The skewers came off uneven, some pieces more charred than others, and nobody cared. We ate standing up, sauce dripping down our wrists, laughing about nothing.
That messy joy is what I chase now in my own kitchen. This recipe is my refined version of that night, though I still leave room for happy accidents. If you are craving more comfort food with deep flavor, my Salisbury steak with mushrooms brings that same satisfying, stick-to-your-ribs feeling.
What You Need to Make This Recipe
The magic here lives in the flat-leaf parsley, which must be fresh and vigorously chopped by hand, not blitzed into a sad green paste. I learned that lesson the hard way. The red wine vinegar matters too, bright and sharp, cutting through the richness of the steak. I use skirt steak for my Chimichurri Steak Skewers, sliced against the grain into ribbons that curl perfectly around the skewer and cook in minutes. A generous pinch of red pepper flakes brings gentle heat that builds rather than overwhelms. For another fast, flavor-packed approach to beef, my Instant Pot carne asada has saved many weeknight dinners at my house.
How to Make Chimichurri Steak Skewers
I start early, almost always the morning of, by making the chimichurri and letting it rest on the counter. The garlic needs time to mellow into the oil, and the oregano softens from brittle needles into something that actually blends. By afternoon, the kitchen smells like an Argentine market, grassy and sharp and alive.
The steak gets sliced while still cold from the fridge, which keeps the knife steady and the cuts clean. I thread the ribbons loosely, leaving gaps so the heat can circle and char the edges. When they hit the grill, the sound is immediate and aggressive, that satisfying hiss that means the sear is happening fast. I flip once, watch the color change from raw purple to browned crust with pink centers, and pull them before I think they are fully done. They rest, they settle, they finish cooking from residual heat.
The chimichurri gets spooned over while everything is still warm, so the fat from the steak melts slightly into the sauce and creates something between a dressing and a glaze. I always make extra sauce and keep it in a small bowl for dragging and dipping. My grilled hanger steak with chimichurri uses a similar technique if you want to explore the sauce with a different cut.
Pro Tips
Chop the herbs by hand, not in a food processor. The blade bruises parsley and releases bitter chlorophyll. A sharp knife gives you clean edges and that bright, peppery flavor that makes chimichurri taste alive.
Let the chimichurri sit at room temperature for at least two hours before using. Cold chimichurri from the fridge is muted and flat. Room temperature allows the garlic to bloom and the vinegar to integrate fully into the oil.
Cut skirt steak against the grain into wide ribbons, not cubes. Ribbons have more surface area for the sauce to cling to, and they curl naturally around skewers without fighting you. Cubes tend to spin and cook unevenly.
My Secret Trick: I save a few tablespoons of the chimichurri before adding it to the meat, then mix that reserved portion with a spoonful of mayonnaise to make a quick, creamy dipping sauce that cools the heat and adds richness without overwhelming the herbs.
Rest the skewers on a wire rack, not a plate. A plate traps steam and softens the crust you worked for. A rack keeps the bottom crispy while the juices redistribute through the meat.
How to Store Chimichurri Steak Skewers
- Refrigerate leftover skewers in an airtight container for up to 3 days, chimichurri stored separately in a jar with a thin layer of olive oil on top to preserve color.
- Freeze uncooked marinated steak ribbons flat in a single layer inside a freezer bag for up to 2 months; thaw overnight in the refrigerator before skewering and grilling.
- Reheat cooked skewers in a 350°F oven on a wire rack set over a baking sheet for 8-10 minutes, or quickly over medium-high heat in a cast-iron skillet with a touch of oil to re-crisp the edges.
- Do not microwave leftover Chimichurri Steak Skewers; the texture turns rubbery and the chimichurri loses its fresh, sharp character.
Nutritional Benefits
These Chimichurri Steak Skewers deliver a meaningful dose of iron and B12 from the skirt steak, which my body genuinely craves after long days. The generous handful of fresh parsley brings vitamin K and antioxidants that make me feel like I am doing something good for myself even while eating something that tastes indulgent. The olive oil in the chimichurri contributes heart-healthy monounsaturated fats, and because the sauce is raw, none of those benefits get diminished by heat.
FAQs
What cut of steak works best for chimichurri skewers?
Skirt steak is my favorite for its loose grain and quick cooking time, though flank steak works well if sliced thin against the grain. Avoid thick cuts like ribeye, which take too long and can dry out on skewers before developing a good crust.
Can I make the chimichurri ahead of time?
Absolutely, and you should. I make mine up to 24 hours in advance and leave it at room temperature for two hours before serving. The flavors deepen and integrate, and the harsh edge of raw garlic softens into something rounder and more complex.
How do I prevent wooden skewers from burning on the grill?
Soak them in water for at least 30 minutes before threading, though I prefer to use flat metal skewers whenever possible. They conduct heat slightly, helping the center cook faster, and they never splinter or burn no matter how hot your grill runs.
Is chimichurri spicy, and can I adjust the heat?
The traditional version has a mild, building warmth from red pepper flakes that never overwhelms. You control the intensity completely, adding more for punch or omitting it entirely if you are feeding cautious eaters. The vinegar and herbs still shine without any heat at all.
Chimichurri Steak Skewers
Ingredients
Equipment
Method
- In a food processor, pulse the parsley, cilantro, and garlic until finely chopped, about 8 pulses. Add the red wine vinegar, oregano, red pepper flakes, and salt. With the motor running, stream in the olive oil until the sauce is emulsified but still slightly chunky. Transfer half to a small bowl for serving; reserve the rest for marinating.
- Pat the steak cubes dry with paper towels. Toss with the reserved chimichurri, 1 tablespoon olive oil, salt, and pepper in a bowl until evenly coated. Let sit at room temperature for 15 minutes while you heat the grill, or refrigerate up to 2 hours.
- Heat your grill or grill pan to high heat, about 450-500 degrees F. Thread 4-5 steak cubes onto each skewer, leaving small gaps between pieces for even cooking. Grill 2-3 minutes per side for medium-rare, or until the exterior is deeply browned with good char marks and the internal temperature reaches 130 degrees F. Let rest 3 minutes before serving.
- Arrange skewers on a platter and spoon the reserved fresh chimichurri over the top. Serve any extra sauce on the side.
Notes
Conclusion
I still think about that Brooklyn backyard every time I make these Chimichurri Steak Skewers, and I hope they become part of your own summer memories. The recipe is forgiving, the sauce is transformative, and the whole thing comes together faster than you would expect. If you are looking for another skewer adventure, my skirt steak kabobs offer a different marinade with the same easy, hands-on energy. Grab a beer, embrace the mess, and cook something that makes people laugh with their mouths full.
