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Steak Kebabs with Chimichurri

Steak Kebabs with Chimichurri

Grilled steak, zucchini, tomatoes, and onion kebabs that are slathered in a fresh & citrusy chimichurri sauce. Simple, healthy, and delicious!

I was craving a healthy meal for dinner and decided to do these steak kebabs with chimichurri after finding the recipe online at Cooking Classy. I loved the combination of ingredients on the skewers and thought the chimichurri sauce sounded excellent. It’s great that you don’t have to marinate the meat & veggies prior to cooking–you just slather the sauce over the hot kebabs then serve. The meat was tender, juicy, & cooked just right and the veggies were crisp-tender & perfect but the real star of the show was the chimichurri sauce!!! YUM! These steak kebabs paired nicely with garlic rice and roasted asparagus. My family devoured the meal in minutes and I’ll be making it again soon.

Steak Kebabs with Chimichurri

How to Make Steak Kebabs with Chimichurri

Make the chimichurri sauce by whisking together the olive oil, parsley, cilantro, red wine vinegar, lemon juice, onion, minced garlic, dried oregano, crushed red pepper flakes in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors time to mingle. 

Preheat your cast iron grill pan over medium-high heat until smoking hot, about 10 minutes.

Thread steak, zucchini coins, tomatoes, and red onion on the wooden skewers. Brush lightly with olive oil then season with sea salt and freshly cracked pepper, to taste.

Steak Kebabs with Chimichurri

Place 3-4 kebabs on your grill pan (don’t overcrowd!) and cook for 3-4 minutes per side, or until the inside of the meat registers at 130-135 for medium-rare. Remove from the grill pan and place on a cutting board then immediately brush the hot kebabs with some of the chimichurri sauce & loosely cover with a tin foil tent. Repeat the process with the rest of the kebabs. Serve with the remaining sauce on the side. Enjoy!

Side Note: If you are using a grill: Heat the grill over medium-high heat to about 400 degrees. Cook the kebabs for 3-4 minutes per side, or until the inside of the meat registers at 130-135 for medium-rare.

Steak Kebabs with Chimichurri

Steak Kebabs with Chimichurri

Steak Kebabs with Chimichurri

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Main
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Cooking Classy

Equipment

  • Cast Iron Grill Pan

Ingredients

Chimichurri Sauce:

  • cup olive oil
  • ½ cup fresh parsley (no thick stems), chopped
  • ¼ cup fresh cilantro (no thick stems), chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp red onion, finely diced
  • 2 cloves of garlic, minced
  • ½ tsp dried oregano
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste

Steak Kebabs:

  • lbs sirloin or tenderloin steak, diced into 1-inch cubes
  • 2 zucchini, cut into coins
  • ½ red onion, chopped into chunks
  • cups large grape or cherry tomatoes
  • Olive oil, for brushing
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Make the chimichurri sauce by whisking together the olive oil, parsley, cilantro, red wine vinegar, lemon juice, onion, minced garlic, dried oregano, crushed red pepper flakes in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors time to mingle. 
  • Preheat your cast iron grill pan over medium-high heat until smoking hot, about 10 minutes.
  • Thread steak, zucchini coins, tomatoes, and red onion on the wooden skewers. Brush lightly with olive oil then season with sea salt and freshly cracked pepper, to taste.
  • Place 3-4 kebabs on your grill pan (don't overcrowd!) and cook for 3-4 minutes per side, or until the inside of the meat registers at 130-135 for medium-rare.
  • Remove from the grill pan and place on a cutting board then immediately brush the hot kebabs with some of the chimichurri sauce & loosely cover with a tin foil tent. Repeat the process with the rest of the kebabs.
  • Serve with the remaining sauce on the side. Enjoy!
  • Side Note: If you are using a grill: Heat the grill over medium-high heat to about 400 degrees. Cook the kebabs for 3-4 minutes per side, or until the inside of the meat registers at 130-135 for medium-rare.
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4 Comments

  1. That looks quite delicious, bookmarked for next week. The sauce is a new one on me and looks great.
    Keep well, Diane

  2. This sounds delicious, bookmarked for making next week. The sauce is a new one on me but it sounds amazing. Hope all is well, Diane