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Grilled Chimichurri Steak Skewers with charred beef cubes, colorful bell peppers, and red onion drizzled with fresh green chimichurri sauce.
Reda

Chimichurri Steak Skewers

Juicy grilled steak threaded onto skewers and finished with a bright, herbaceous chimichurri that you'll want to spoon over everything.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentine, Latin American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lb flank steak or sirloin cut into 1.5-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Chimichurri
  • 1 cup fresh parsley packed, leaves and tender stems
  • 0.5 cup fresh cilantro packed
  • 3 cloves garlic peeled
  • 3 tbsp red wine vinegar
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes or more to taste
  • 0.5 cup olive oil
  • 0.5 tsp salt

Equipment

  • Grill or Grill Pan
  • Metal or wooden skewers (if wooden, soak 30 minutes)
  • Food Processor or Blender

Method
 

Make the Chimichurri
  1. 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.
Prep and Marinate
  1. 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.
Grill
  1. 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.
Serve
  1. Arrange skewers on a platter and spoon the reserved fresh chimichurri over the top. Serve any extra sauce on the side.

Notes

Don't over-marinate: the vinegar in chimichurri will start to cure the meat after 2 hours, turning it gray and mushy. For easier slicing, pop the flank steak in the freezer for 20 minutes before cubing. If you don't have a grill, a ripping hot cast-iron skillet works beautifully - just don't crowd the pan.