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Grilled Chimichurri Steak Skewers: Flavor-Packed & Easy

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Prepare for a flavor explosion with these Grilled Chimichurri Steak Skewers, featuring succulent beef and a vibrant, garlicky chimichurri sauce. Perfect for grilling enthusiasts and guaranteed to impress at any gathering!

Ingredients

Scale
  • Boneless sirloin, flank steak, or skirt steak
  • Beef tenderloin or rib-eye (optional substitutions)
  • Fresh flat-leaf parsley
  • Fresh oregano
  • Fresh garlic cloves
  • Red wine vinegar
  • Extra virgin olive oil
  • Red chili flakes
  • Salt
  • Freshly ground black pepper
  • Wooden or metal skewers

Instructions

  1. Prepare Your Chimichurri: In a food processor, combine fresh flat-leaf parsley, fresh oregano, garlic cloves, red wine vinegar, red chili flakes, and a generous pinch of salt and pepper. Pulse until the herbs and garlic are finely minced but not puréed. With the processor running on low, slowly drizzle in the extra virgin olive oil until the sauce comes together. Taste and adjust seasoning if needed. Set aside about half of the chimichurri for serving, and use the rest for marinating.
  2. Prepare the Steak: Pat the chosen steak cut dry with paper towels. Cut the steak against the grain into uniform 1-inch cubes or strips about 1 inch wide and 2 inches long.
  3. Marinate the Steak: Place the cut steak into a bowl and add the reserved half of your chimichurri. Toss gently to coat every piece evenly. Let the steak marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  4. Assemble the Skewers: Thread the marinated steak pieces onto your soaked wooden or metal skewers, leaving a small amount of space between each piece.
  5. Preheat Your Grill: Preheat your outdoor grill to a medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates and brush them with a bit of oil before placing the food down.
  6. Grill the Skewers: Place the steak skewers on the hot grill. Grill for 2-4 minutes per side, turning them every few minutes, until they reach your desired doneness.
  7. Rest and Serve: Transfer the grilled steak skewers to a clean plate or cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. Serve immediately with the remaining fresh chimichurri drizzled generously over the top.

Nutrition

Keywords: Ensure uniformity when cutting the steak for even cooking. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Adjust spice levels in chimichurri as desired.

Find it online: https://homebitesia.com/grilled-chimichurri-steak-skewers-flavor-packed-easy/