Zesty Chimichurri Steak Skewers
Enjoy a delightful summer dish with these Zesty Chimichurri Steak Skewers. Juicy steak cubes, tender potatoes, and vibrant veggies are skewered and grilled to perfection, with a tangy chimichurri sauce to elevate every bite.
Ingredients
- 16 ounces top sirloin diced into 1-inch cubes
- 18-24 baby potatoes 1-inch diameter
- 1 medium red bell pepper cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- 0.5 cup chimichurri sauce
- 2 teaspoons kosher salt to season
- ground black pepper to season
- 6-8 bamboo skewers soaked in water
Instructions
- In a pot, add baby potatoes and cover with cold water. Season with salt and bring to a boil. Cook until fork-tender, about 5-7 minutes. Drain and set aside.
- While potatoes cook, blend chimichurri sauce in a food processor until smooth. Adjust flavor with additional salt and pepper as needed. Set aside.
- Thread skewers with potato, steak cubes, bell pepper, and onion, alternating each piece. Rub skewers generously with half of the chimichurri sauce. Reserve the rest for serving.
- Preheat grill to medium-high (500-600°F). Place skewers across the grates. Grill each side for 3 minutes until steak reaches desired doneness.
- Remove skewers from grill and rest for a few minutes. Serve with remaining chimichurri sauce drizzled on top. Enjoy the vibrant, smoky flavors!
Notes
To ensure even cooking, keep all ingredients uniform in size. Feel free to substitute avocado oil for added richness, or sprinkle some smoked paprika into the chimichurri for a spicy kick!