Name: Steak Skewers Chimichurri: A Flavorful Summer Grilling Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 skewers
Ingredients: 2 lbs Sirloin steak, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch wedges; 1 zucchini, cut into 1/2-inch thick rounds; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; Salt and freshly ground black pepper to taste; Wooden or metal skewers; 1 cup fresh parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 1/4 cup fresh oregano, finely chopped; 4 cloves garlic, minced; 1/4 cup red wine vinegar; 1/2 cup olive oil; 1 red chili pepper, finely chopped (optional, for heat); 1 tbsp lemon juice; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional, for extra heat); Salt and freshly ground black pepper to taste

Steak Skewers Chimichurri: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly grilled steak, threaded onto skewers and bursting with flavor, all thanks to a vibrant and zesty chimichurri sauce. This isn't just a recipe; it's an experience.

Chimichurri, the star of this dish, hails from Argentina and Uruguay, where it's as essential to grilled meats as ketchup is to fries in some other parts of the world. Its origins are shrouded in a bit of mystery, with various stories attributing its creation to everyone from Irish immigrants to Basque chefs. Regardless of its precise beginnings, chimichurri has become a beloved staple in South American cuisine and beyond.

What makes Steak Skewers Chimichurri so irresistible? It's the perfect marriage of textures and tastes. The tender, slightly charred steak provides a satisfying chew, while the chimichurri sauce delivers a bright, herbaceous punch that cuts through the richness of the meat. People adore this dish because it's incredibly flavorful, relatively quick to prepare, and visually appealing – perfect for summer barbecues, casual weeknight dinners, or even elegant cocktail parties. Plus, who can resist the fun of eating food off a stick? Get ready to elevate your grilling game with this simple yet sophisticated recipe!

Ingredients:

For the Steak Skewers:

2 lbs Sirloin steak, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch wedges
1 zucchini, cut into 1/2-inch thick rounds
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and freshly ground black pepper to taste
Wooden or metal skewers

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh oregano, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 red chili pepper, finely chopped (optional, for heat)
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp red pepper flakes (optional, for extra heat)
Salt and freshly ground black pepper to taste

Preparing the Steak and Vegetables:

First, let's get the steak ready. Pat the sirloin steak cubes dry with paper towels. This helps them get a nice sear when we cook them.
In a large bowl, combine the steak cubes with olive oil, balsamic vinegar, garlic powder, onion powder, and smoked paprika. Season generously with salt and pepper. Toss everything together really well to make sure the steak is evenly coated with the marinade.
Cover the bowl with plastic wrap and let the steak marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it will be! I usually aim for at least an hour, but even 30 minutes will make a difference. You can even marinate it overnight for maximum flavor.
While the steak is marinating, let's prepare the vegetables. Wash and dry the bell peppers, red onion, and zucchini. Cut the bell peppers into 1-inch pieces, the red onion into wedges, and the zucchini into 1/2-inch thick rounds.
In a separate bowl, toss the bell peppers, red onion, and zucchini with a drizzle of olive oil, salt, and pepper. This will help them cook evenly and prevent them from sticking to the grill or pan.

Assembling the Skewers:

Now comes the fun part – assembling the skewers! If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill.
Thread the steak cubes and vegetables onto the skewers, alternating between the steak, bell peppers, red onion, and zucchini. You can arrange them in any order you like, but I usually try to create a colorful and visually appealing pattern.
Don't overcrowd the skewers. Leave a little space between each piece of steak and vegetable to allow for even cooking. Aim for about 4-5 pieces of steak and 3-4 pieces of vegetables per skewer, depending on the length of your skewers.
Once all the skewers are assembled, set them aside while we prepare the chimichurri sauce.

Making the Chimichurri Sauce:

Chimichurri is a vibrant and flavorful Argentinian sauce that's perfect for pairing with grilled meats. It's super easy to make, and the fresh herbs really make it sing.
In a medium bowl, combine the finely chopped parsley, cilantro, and oregano. Make sure the herbs are finely chopped so that the flavors blend together nicely.
Add the minced garlic, red wine vinegar, olive oil, chopped red chili pepper (if using), lemon juice, dried oregano, and red pepper flakes (if using).
Season with salt and pepper to taste. Don't be afraid to be generous with the seasoning, as it really brings out the flavors of the herbs.
Whisk all the ingredients together until well combined. The chimichurri sauce should have a slightly loose consistency.
Taste the chimichurri sauce and adjust the seasoning as needed. You can add more red wine vinegar for a tangier flavor, more olive oil for a richer flavor, or more red chili pepper for extra heat.
Let the chimichurri sauce sit for at least 15 minutes to allow the flavors to meld together. The longer it sits, the better it will taste!

Cooking the Steak Skewers:

Now it's time to cook the steak skewers! You can grill them, pan-fry them, or broil them in the oven. I personally prefer grilling them for that smoky flavor, but any method will work.
Grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the skewers from sticking. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F; for medium, aim for 135-145°F; and for medium-well, aim for 145-155°F.
Pan-Frying: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet. Place the skewers in the skillet and cook for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness.
Broiling: Preheat your broiler to high heat. Place the skewers on a baking sheet lined with foil. Broil for about 6-8 minutes, turning halfway through, until the steak is cooked to your desired doneness. Watch them carefully to prevent burning!
Once the steak skewers are cooked to your liking, remove them from the grill, skillet, or oven and let them rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.

Serving and Enjoying:

To serve, arrange the steak skewers on a platter and generously spoon the chimichurri sauce over them.
You can also serve the chimichurri sauce on the side, allowing your guests to add as much or as little as they like.
Garnish with extra fresh parsley or cilantro, if desired.
These steak skewers are delicious served on their own as an appetizer or as part of a larger meal. They pair well with grilled vegetables, rice, potatoes, or a fresh salad.
Enjoy! I hope you love these Steak Skewers with Chimichurri as much as I do. They're perfect for summer barbecues, weeknight dinners, or any occasion where you want a flavorful and easy-to-make meal.

Conclusion:

This isn't just another recipe; it's a passport to flavor town! These Steak Skewers with Chimichurri are a guaranteed crowd-pleaser, offering a vibrant and unforgettable culinary experience. The tender, perfectly grilled steak, combined with the zesty, herbaceous chimichurri sauce, creates a symphony of tastes that will leave you craving more. Seriously, I've made these for countless gatherings, and they're always the first thing to disappear. But why are these skewers a must-try? It's the perfect balance of simplicity and sophistication. The recipe is incredibly easy to follow, even for beginner cooks, yet the end result is something truly special. The chimichurri sauce, with its fresh parsley, oregano, garlic, and red wine vinegar, brightens up the rich steak, preventing it from feeling heavy. It's a light, refreshing, and utterly delicious combination that's perfect for any occasion, from a casual backyard barbecue to a more formal dinner party. Beyond the incredible flavor, these skewers are also incredibly versatile. Looking for serving suggestions? I love serving them with a side of grilled vegetables, like bell peppers, onions, and zucchini, to complement the steak. A simple rice pilaf or quinoa salad also works beautifully. For a more substantial meal, try serving them with roasted potatoes or a creamy polenta. And don't forget the bread! Crusty bread is perfect for soaking up all that delicious chimichurri sauce. Want to get creative? There are so many variations you can try! For a spicier kick, add a pinch of red pepper flakes to the chimichurri sauce. If you're not a fan of red wine vinegar, you can substitute it with white wine vinegar or even lemon juice. You can also experiment with different cuts of steak. While I personally love using sirloin or ribeye, flank steak or even tenderloin would also work well. Just be sure to adjust the cooking time accordingly. Another fun variation is to add some grilled pineapple chunks to the skewers for a sweet and savory twist. The possibilities are endless! But the real magic of this recipe lies in the chimichurri itself. It's not just a sauce; it's a flavor bomb that can elevate any dish. I've used it on everything from grilled chicken and fish to roasted vegetables and even scrambled eggs. Once you've made a batch, you'll find yourself reaching for it again and again. So, what are you waiting for? Grab your ingredients, fire up the grill, and get ready to experience the deliciousness of these Steak Skewers with Chimichurri. I promise you won't be disappointed. And more importantly, I want to hear about your experience! Did you try any variations? What did you serve them with? Share your photos and comments below. I can't wait to see what you create! Happy grilling! Let me know if you have any questions, and I'll be happy to help. I'm confident that this recipe will become a staple in your kitchen, just as it has in mine. Enjoy!