Chimichurri Steak Kabobs
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Recipe Intro From dayamifrommiami
These chimichurri steak kabobs are an ideal summer grilling recipe, packed with flavorful top sirloin, fresh veggies, and a vibrant chimichurri sauce. Quick to prepare and full of herby goodness, this dish is perfect for a protein-rich, easy-to-make meal that enhances the natural flavors of your steak.
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Recipe Card
ingredients
Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 small shallot
- 4 garlic cloves
- 1/2 red chili, chopped
- 3 stems of fresh thyme
- Juice of 1/2 lemon
- 2 teaspoons agave nectar
- 1/2 teaspoon kosher salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper, adjusted to taste
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
ingredients
Kabobs
- 4-5 skewers
- 2 strips of top sirloin, cut into 1-inch cubes
- 1 large red bell pepper, chopped into 1-inch pieces
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
Method
Step 1
Prepare the Chimichurri Sauce: In a food processor, combine all the herb ingredients and pulse until finely chopped. Transfer the mixture to a bowl, then stir in the lemon juice, agave syrup, salt, pepper, red wine vinegar, and olive oil. Mix well and set aside.
Step 2
Assemble the Kabobs: Season the sirloin cubes with salt, pepper, and garlic powder. Thread the steak, onion, and red pepper onto skewers, alternating between them.
Step 3
Grill the Kabobs: Preheat the grill to medium-high heat. Brush the assembled kabobs with olive oil and place them on the grill. Cook for 5 minutes on each side, flipping halfway through, until the steak is cooked to your desired doneness, a minimum of 145ºF for medium rare.
Step 4
Once cooked, brush the kabobs with the chimichurri sauce. Serve immediately and enjoy!