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Steak Kebabs with Chimichurri Recipe

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4.2 from 8 reviews

These flavorful Steak Kebabs with Chimichurri are a perfect quick and delicious grilled meal. Tender beef sirloin cubes are skewered with fresh red onions and cherry tomatoes, then grilled to perfect medium-rare doneness. Served with a zesty, herbaceous chimichurri sauce made from fresh parsley, cilantro, red onion, garlic, and tangy apple cider vinegar, this recipe combines bold flavors with simple preparation for a satisfying dinner or backyard barbecue.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

For the Kebabs

  • 1 1/4 pounds beef sirloin or Angus, cut into 1-inch cubes
  • Fresh ground pepper, to taste
  • 1 1/4 teaspoons kosher salt
  • 1 large red onion, cut into large chunks
  • 18 cherry tomatoes
  • 6 bamboo skewers, soaked in water for 1 hour

For the Chimichurri Sauce

  • 2 packed tablespoons parsley, finely chopped (no stems)
  • 2 packed tablespoons chopped cilantro
  • 2 tablespoons red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh black pepper
  • 1/8 teaspoon crushed red pepper flakes (or more to taste)

Instructions

  1. Season the Meat: Generously season the beef cubes with kosher salt and freshly ground black pepper, ensuring each piece is well coated for optimal flavor.
  2. Prepare the Chimichurri Sauce: In a small bowl, combine the finely chopped red onion, apple cider vinegar, kosher salt, and extra virgin olive oil. Let this mixture sit for about 5 minutes to meld flavors. Then add the chopped parsley, cilantro, minced garlic, water, black pepper, and crushed red pepper flakes. Mix well and refrigerate until ready to serve. This sauce can be made a few hours in advance for enhanced flavor.
  3. Assemble the Kebabs: Thread the soaked bamboo skewers with alternating chunks of the red onion, beef cubes, and cherry tomatoes, distributing the ingredients evenly across each skewer.
  4. Grill the Kebabs: Preheat the grill to high heat. Place the kebabs on the grill and cook for about 2 to 3 minutes per side to achieve medium-rare doneness, turning carefully to avoid burning. Adjust the cooking time if you prefer your meat more or less done.
  5. Serve: Remove the cooked kebabs from the grill and place them on a serving platter. Spoon generous amounts of the chimichurri sauce over the top of the kebabs and serve immediately for a vibrant and flavorful meal.

Notes

  • Soaking the bamboo skewers prevents them from burning on the grill.
  • For a spicier chimichurri, increase the amount of crushed red pepper flakes.
  • You can substitute sirloin or Angus beef with other tender cuts like ribeye if preferred.
  • Let the skewers rest for a few minutes after grilling to allow the juices to redistribute.
  • Make the chimichurri a few hours ahead to deepen the flavors.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentine

Find it online: https://dishiary.com/steak-kebabs-with-chimichurri-recipe/