My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you’re grilling! And since I’m pretty obsessed with just about everything on a stick for the summer, it’s perfect on these steak kebabs made with tomatoes and red onion – yum!
If you want to serve these for a party, this can easily be doubled. You can assemble the kebabs and make the chimichurri a few hours ahead then grill when you’re ready to eat. Also great with chicken!
My favorite way to eat steak is topped with this AWESOME chimichurri sauce! It adds flavor and zing to anything you're grilling!
1 1/4poundsbeef, (sirloin or Angus) cut into 1-inch cubes
fresh ground pepper
1 1/4tspkosher salt
1large red onion, cut into large chunks
6bamboo skewers, soaked in water for 1 hour
For the Chimichurri Sauce:
2packed tbsp parsley, finely chopped (no stems)
2packed tbsp chopped cilantro
2tbspred onion, finely chopped
2tbspextra virgin olive oil
2tbspapple cider vinegar
1/8tspfresh black pepper
1/8tspcrushed red pepper flakes, or more to taste
Season the meat with salt and pepper.
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).
Place the onions, beef and tomatoes onto the skewers.
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.
Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).