Name: Chimichurri Steak Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Argentine-inspired
Ingredients: 1 ½ pounds sirloin or ribeye steak, cut into 1.5-inch cubes; 1 cup fresh parsley, finely chopped; 4 cloves garlic, minced; 2 tablespoons red wine vinegar; ½ cup olive oil; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; 1 teaspoon salt; ½ teaspoon black pepper; 8 skewers, wooden (soaked) or metal

Grilled to perfection and dripping in vibrant green chimichurri, these steak skewers are the ultimate answer to what summer dinners should taste like. Juicy, charred beef infused with garlic, herbs, and tangy vinegar hits all the right savory notes while staying incredibly fresh thanks to the chimichurri sauce. Whether you’re cooking outdoors or using a grill pan inside, this recipe delivers bold flavor with minimal fuss.

What makes this dish shine is the contrast: tender, smoky steak meets a punchy, herby sauce that you’ll want to spoon over everything. Perfect for backyard parties, weeknight dinners, or meal prep, Chimichurri Steak Skewers are as flexible as they are irresistible. Serve them with crusty bread, a light salad, or grilled veggies for a complete, flavor-packed meal.

What Cut of Steak Is Best for Chimichurri Steak Skewers?

The ideal steak for skewers should be tender and flavorful without requiring long marinades. Sirloin is a great option—it’s lean, cooks evenly, and stays juicy on the grill. You can also use ribeye for extra richness or flat iron steak if you prefer something more budget-friendly yet tender. Just make sure to cut the beef into evenly sized cubes to ensure consistent cooking.

Ingredients for the Chimichurri Steak Skewers

Steak (Sirloin or Ribeye): The heart of the skewers, offering rich beefy flavor and juicy texture when grilled.

Fresh Parsley: This herb forms the base of the chimichurri sauce, bringing vibrant color and grassy brightness.

Garlic: Minced fresh garlic gives the sauce a sharp, aromatic bite.

Red Wine Vinegar: Adds acidity to balance the richness of the meat and the olive oil in the sauce.

Olive Oil: A silky binder for the chimichurri, helping it coat each bite of steak beautifully.

Oregano (Dried or Fresh): Adds a subtle earthy, peppery flavor that deepens the complexity of the sauce.

Red Pepper Flakes: A touch of heat enhances the overall boldness of the dish.

Salt & Black Pepper: Essential for seasoning the steak and bringing all the chimichurri flavors into harmony.

Skewers (Wooden or Metal): The vehicle for grilling—soak wooden ones in water first to prevent burning.

How To Make the Chimichurri Steak Skewers

Step 1: Prep the Steak

Cut your chosen steak into even, bite-sized cubes (about 1.5 inches). Pat them dry with paper towels, then season generously with salt and pepper. Let the steak sit at room temperature while you prep the chimichurri.

Step 2: Make the Chimichurri Sauce

In a bowl or small food processor, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Blend until you have a textured but cohesive sauce. Taste and adjust seasoning if needed.

Step 3: Marinate (Optional but Recommended)

If you have extra time, marinate the steak cubes in a few tablespoons of the chimichurri for 30 minutes. Reserve the rest of the sauce for drizzling later.

Step 4: Assemble the Skewers

Thread the seasoned steak cubes onto soaked wooden skewers or metal skewers, leaving a little space between each piece for even cooking.

Step 5: Grill to Perfection

Heat your grill or grill pan over medium-high heat. Cook the skewers for about 2-3 minutes per side, turning to get a nice char on all sides. Depending on the size of your cubes, total cook time should be 8-10 minutes for medium doneness.

Step 6: Sauce and Serve

Once the skewers are off the heat, let them rest for 5 minutes. Then spoon chimichurri sauce generously over the top before serving. Add extra sauce on the side for dipping if desired.

How to Serve and Store Chimichurri Steak Skewers

These skewers are best served hot off the grill, topped generously with that bold, herby chimichurri sauce. Pair them with a simple arugula salad, roasted potatoes, or warm pita bread to soak up every last bit of flavor. For a party platter, serve alongside grilled vegetables and a yogurt dipping sauce for balance.

To store leftovers, remove the steak cubes from the skewers and place them in an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, or enjoy them cold over salads or in wraps for a quick lunch.

Chimichurri sauce also stores well—keep any extra in a sealed jar in the fridge for up to 1 week. It’s excellent on eggs, roasted vegetables, or even grilled shrimp.

Frequently Asked Questions

What kind of steak works best for skewers?

Sirloin is a great all-around choice for flavor and tenderness, but ribeye or flat iron are also solid options depending on your preference and budget.

Can I make this recipe ahead of time?

Yes! You can prep the steak and chimichurri up to a day in advance. Assemble the skewers just before grilling to keep everything fresh.

Do I have to marinate the steak?

Marinating is optional, but it infuses extra flavor. Even 30 minutes makes a noticeable difference.

Can I cook these indoors?

Absolutely. Use a grill pan or cast-iron skillet over medium-high heat. Open a window or use a vent fan to handle the smoke.

Is chimichurri spicy?

It has a slight kick from red pepper flakes, but it’s not overwhelmingly hot. You can adjust the heat to your liking.

Can I freeze the leftovers?

While cooked steak can be frozen, it may lose some texture. Chimichurri doesn’t freeze well, so it’s best to make that fresh.

Want More Grilling Ideas?

If these Chimichurri Steak Skewers got you fired up, here are more savory meals to try next:

Sweet Garlic Chicken in the Crockpot for a slow-cooked, tender chicken dish full of bold garlic flavor.
Creamy Cajun Steak Alfredo for a hearty pasta loaded with spice and creaminess.
The Best Beef Stir Fry when you’re craving steak in a quick, saucy skillet format.
Cajun Shrimp Scampi to keep the bold flavors going with seafood.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for a lighter, well-balanced weeknight option.

📌 Save this recipe to your Pinterest grilling board so you can come back to it any time: Life with Jam on Pinterest.

I’d love to hear how your skewers turned out! Did you go with sirloin or ribeye? Add more garlic to your chimichurri? Let me know in the comments and share your tweaks—it helps others enjoy the recipe too.

Chimichurri Steak Skewers

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Juicy, tender steak skewers grilled to perfection and topped with vibrant homemade chimichurri sauce. Perfect for outdoor cookouts or quick weeknight dinners, this dish packs bold flavor in every bite. Serve with a side salad or grilled veggies for a complete meal.

Instructions

1. Cut steak into even 1.5-inch cubes and pat dry. Season with salt and pepper and let rest at room temperature.

2. In a bowl or food processor, combine parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Blend into a slightly chunky sauce.

3. (Optional) Marinate steak in a few tablespoons of chimichurri for 30 minutes. Reserve remaining sauce for serving.

4. Thread steak cubes onto skewers, leaving slight space between each piece.

5. Preheat grill or grill pan over medium-high heat. Grill skewers 2–3 minutes per side until desired doneness (8–10 minutes total for medium).

6. Let skewers rest 5 minutes off the grill. Drizzle generously with chimichurri before serving.