Condiment

Steak Kebabs with Chimichurri

Juicy beef cubes char and sizzle on the grill, their edges crisp while the centers stay tender and pink. Bright chimichurri, sharp with garlic and herbs, clings to each bite and wakes up every taste.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Steak Kebabs with Chimichurri
Total
21 min
Prep
15 min
Cook
6 min
Serves
6

Nutrition per Serving

Calories
219
Protein
20g
Carbs
6g
Fat
13g
Fiber
1g
Sodium
336mg

Ingredients

  • 1 1/4 lb beef ((sirloin or Angus) cut into 1-inch cubes)
  • fresh ground pepper
  • 1 1/4 tsp kosher salt
  • 1 large red onion (cut into large chunks)
  • 18 cherry tomatoes
  • 6 bamboo skewers (soaked in water for 1 hour)
  • 2 packed tbsp parsley (finely chopped (no stems))
  • 2 packed tbsp chopped cilantro
  • 2 tbsp red onion (finely chopped)
  • 1 clove garlic (minced)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh black pepper
  • 1/8 tsp crushed red pepper flakes (or more to taste)

Instructions

  1. Season the meat with salt and pepper.
  2. For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients and mix; set aside in the refrigerator until ready to use (can be made a few hours ahead).
  3. Place the onions, beef and tomatoes onto the skewers.
  4. Prepare the grill on high heat. Grill the steaks to desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer steaks to a platter and top with chimichurri sauce.