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These chimichurri steak skewers are the perfect summer grilling recipe. Tender NY strip along with crunchy veggies make this the a simply yet tasty dinner solution. While I used a NY strip, any cut of beef will do. Use a ribeye or use a more option like a chuck roast. Whatever you pick, this will be one delicious meal.
Table of Contents
Step 1: How to make the best chimichurri.
Start off with finely chopping an entire batch of parsley and cilantro. I have seen this done with parsley only, with cilantro only or both. In my personal opinion, an equal mix of both makes it just right.
Next add a tablespoon of freshly minced garlic, crushed red pepper flakes, salt, red wine vinegar, freshly squeezed lemon juice and olive oil. Mix these ingredients together with a spoon, not a food processor and you are done! Yes, it’s that simple.
Must have grillin seasonings!
Step 2: Prep the Chimichurri Steak Skewers.
Cut the steak into 1 inch cubes. Next cube up some bell peppers, red onion and add whole small wine tomatoes to the bowl. Pour about 2/3 of the homemade chimichurri sauce over the meat and veggies and mix well. Let it all marinate for a few minutes allowing the meat to absorb the savory flavors.
Next, skewer the ingredients and these are ready to hit the grill.
- If using wooden skewers, soak them in water so they can absorb the moisture and not burn during the cooking process. I recommend using metal skewers. They are reusable and durable.
Step 3: Time to grill.
Set the grill to high direct heat at 450 degrees and place the beef skewers on the grill. Flip every minute for a total of 5 minutes or until the meat reaches 130 degrees internal temp. Before serving, brush the remaining chimichurri over the grilled chimichurri steak skewers and enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Printer friendly recipe below:
Chimichurri Steak Skewers
- 3 NY steak strips
- 2 Bell peppers
- 1 Red onion
- 2 Vines of small tomatoes
- 1 Batch of parsley
- 1 Batch of cilantro
- 1 Lemon
- 2 tbsp Red wine vinegar
- 1 tbsp Minced garlic
- 1 tbsp Crushed red pepper flakes
- 1 tbsp Salt
- 1/2 cup Olive oil
- Cut the steak into 1 inch cubes. Next cube up some bell peppers, red onion and add whole small vine tomatoes to the bowl.
- Pour about 2/3 of the homemade chimichurri sauce over the meat and veggies and mix well. Let it all marinate for a few minute.
- Skewer the ingredients.
- Set the grill to high direct heat at 450 degrees.
- Place the beef skewers on the grill and flip every minute for a total of 5 minutes or until the meat reaches 130 degrees internal temp.
- Before serving, brush the remaining chimichurri over the grilled chimichurri steak skewers.
Check out the Recipes Page for other tasty ideas!