Introduction: Ready for a Flavorful, Grilled Delight?
Craving a bold, summery dish that’s perfect for the grill? These Steak Skewers with Chimichurri Sauce are your go-to choice! Featuring tender beef tenderloin cubes, vibrant cherry tomatoes, and red onion, all grilled to perfection and paired with a zesty, herb-packed chimichurri sauce, this dish is a crowd-pleaser. Ideal for summer barbecues, weeknight dinners, or entertaining guests, it’s inspired by your love for savory, vibrant dishes like Greek Lemon Chicken Skewers and Skillet Steak with Asparagus and Potatoes. Naturally gluten-free and keto-friendly, it’s a versatile meal. Ready to fire up the grill for a taste of Argentina? Let’s dive into this easy recipe!
Overview: Why Steak Skewers with Chimichurri Sauce is a Must-Try
This Steak Skewers recipe combines juicy, charred beef with colorful veggies, elevated by a tangy, garlicky chimichurri sauce bursting with fresh herbs. The quick grill time and simple prep make it perfect for any occasion. What makes it special? It’s a gluten-free, keto-friendly dish that’s ready in about 20 minutes, ideal for showcasing bold flavors, and perfect for grilling enthusiasts or low-effort meals with maximum impact.
- Time Requirement: About 20 minutes total (10 minutes prep, 8–10 minutes grilling).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a gluten-free, keto-friendly dish with vibrant Argentine flavors, perfect for grilling.
These steak skewers are a bold, satisfying treat that’s sure to impress. Let’s get grilling!
Essential Ingredients
Here’s what you need to make Steak Skewers with Chimichurri Sauce. Each ingredient adds to the juicy, zesty, and savory magic.
Chimichurri Sauce
- Garlic Cloves (2): Provide bold, savory depth.
- Salt (½ tsp): Enhances flavors and aids in forming garlic paste.
- Fresh Cilantro (1¼ cups, chopped): Adds vibrant, citrusy herbaceousness.
- Fresh Parsley (1¼ cups, chopped): Brings earthy, fresh flavor.
- Fresh Oregano (¼ cup, chopped): Infuses classic Mediterranean notes.
- Red-Pepper Flakes (½ tsp): Adds a subtle spicy kick.
- Red Wine Vinegar (⅓ cup): Provides tangy acidity.
- Extra-Virgin Olive Oil (½ cup): Creates a smooth, rich sauce.
- Salt and Black Pepper (to taste): Seasons the sauce to perfection.
Skewers
- Beef Tenderloin (1½ lb, cut into cubes): Offers tender, juicy protein.
- Red Onion (1, cut into large cubes): Adds sweet, caramelized flavor.
- Cherry Tomatoes (1 pint): Provide juicy, sweet-tart bursts.
- Extra-Virgin Olive Oil (as needed): Ensures juicy, well-charred skewers.
- Salt and Black Pepper (to taste): Seasons the skewers.
Substitutions and Variations
- Beef Tenderloin: Swap with sirloin, ribeye, or chicken breast (grill chicken for 5–6 minutes per side).
- Cherry Tomatoes: Use grape tomatoes or halved Campari tomatoes.
- Red Onion: Substitute with yellow onion or shallots for similar sweetness.
- Cilantro/Parsley: Use all parsley or cilantro if one herb is unavailable, or add basil for a twist.
- Red Wine Vinegar: Replace with white wine vinegar or lemon juice for a different tangy note.
- Keto Adjustment: Already keto-friendly (~2–3g net carbs per serving); limit tomatoes to ½ pint for stricter keto (~1–2g net carbs).
- Spicy Version: Increase red-pepper flakes to 1 tsp or add a diced jalapeño to the chimichurri.
- Vegetarian Version: Swap beef with portobello mushroom cubes or halloumi; grill for 3–4 minutes per side.
- Herb-Infused: Add 1 tsp fresh thyme or rosemary to the chimichurri for extra depth.
Step-by-Step Instructions
Making Steak Skewers with Chimichurri Sauce is quick and simple, with a fast prep and grill process. Follow these steps for a perfect dish every time.
Step 1: Make the Chimichurri Sauce
- On a cutting board, smash 2 garlic cloves with the back of a knife. Add ½ tsp salt and continue smashing into a smooth paste.
- Transfer the garlic paste to a small bowl. Stir in 1¼ cups chopped cilantro, 1¼ cups chopped parsley, ¼ cup chopped oregano, ½ tsp red-pepper flakes, and ⅓ cup red wine vinegar.
- Gradually whisk in ½ cup extra-virgin olive oil until combined.
- Season with salt and black pepper to taste. Set aside (can be made up to 1 day ahead and refrigerated).
Tip: Chop herbs finely for a cohesive sauce; whisk oil slowly to emulsify.
Step 2: Prepare the Skewers
- Cut 1½ lb beef tenderloin into 1-inch cubes and 1 red onion into large cubes.
- Thread 4–5 beef cubes, 2–3 onion cubes, and 2–3 cherry tomatoes onto each skewer (use metal or soaked wooden skewers).
- Brush skewers on both sides with extra-virgin olive oil and season with salt and black pepper.
Tip: Cut beef and onion into uniform cubes for even cooking; soak wooden skewers in water for 20 minutes to prevent burning.
Step 3: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Working in batches, grill skewers for 4–5 minutes per side until nicely charred and beef reaches desired doneness (135°F for medium-rare).
- Remove from grill and let rest for 2–3 minutes.
Tip: Oil grill grates to prevent sticking; use a meat thermometer for precise doneness.
Step 4: Serve
- Arrange skewers on a platter or plates.
- Garnish generously with chimichurri sauce, drizzling or serving on the side.
Tip: Serve with extra chimichurri for dipping; garnish with a sprinkle of parsley for a vibrant finish.
Assembly: Building the Perfect Steak Skewers with Chimichurri Sauce
Making this Steak Skewers with Chimichurri Sauce is all about creating a bold, flavorful dish with minimal effort. Here’s how to make it perfect:
- Make a Smooth Chimichurri: Smash garlic into a paste and whisk oil slowly for a cohesive sauce.
- Skewer Evenly: Alternate beef, onion, and tomatoes for balanced flavor and color.
- Grill to Char: Achieve golden, charred marks without overcooking the beef.
- Garnish Generously: Drizzle chimichurri for a zesty, herbaceous finish.
Presentation Tips:
- Serve skewers on a platter with chimichurri in a small bowl for dipping or drizzling.
- Pair with a keto-friendly side like a cucumber salad, grilled zucchini, or cauliflower rice.
- Garnish with extra parsley, a sprinkle of red-pepper flakes, or lemon wedges for a polished look.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store cooked skewers and chimichurri separately in airtight containers in the refrigerator for up to 3 days.
- Freeze cooked skewers for up to 2 months; chimichurri is best not frozen due to texture changes.
- Reheating:
- Reheat skewers in an oven at 350°F for 5–7 minutes or on a grill for 2–3 minutes to maintain texture.
- Microwave in 30-second intervals, but this may soften the beef.
- Make-Ahead Tips:
- Prep chimichurri up to 1 day ahead; store in the fridge and stir before serving.
- Cube beef and vegetables up to 1 day ahead; store separately in the fridge.
- Skewer and grill fresh for best texture and flavor.
Tip: Refresh chimichurri with a splash of vinegar or olive oil before serving if made ahead.
Recipe Variations
This Steak Skewers with Chimichurri Sauce is versatile, drawing on your love for bold, savory dishes like Greek Lemon Chicken Skewers and Skillet Steak with Asparagus and Potatoes. Here are some fun ideas:
- Keto Steak Skewers: Already keto-friendly (~2–3g net carbs); reduce tomatoes to ½ pint for stricter keto (~1–2g net carbs).
- Gluten-Free Version: Already gluten-free! Ensure all ingredients (e.g., vinegar, spices) are certified gluten-free.
- Vegetarian Version: Swap beef with portobello mushrooms, halloumi, or tofu cubes; grill for 3–4 minutes per side.
- Spicy Steak Skewers: Increase red-pepper flakes to 1 tsp or add a diced chili to the chimichurri.
- Mediterranean Twist: Add ¼ cup feta crumbles or olives to the skewers or serve with a side of tzatziki.
Tip: Serve with a side of keto-friendly flatbread (almond flour-based) or a sprinkle of smoked paprika for extra flair.
Conclusion: A Bold, Grilled Treat to Love
Steak Skewers with Chimichurri Sauce is the perfect way to enjoy a vibrant, flavorful meal that’s both bold and satisfying. With its juicy beef, charred veggies, and zesty chimichurri, it’s a dish that’s as delicious as it is easy. Perfect for summer barbecues, weeknight dinners, or entertaining, these skewers are sure to become a favorite. Play with the variations, garnish with your favorites, and savor every charred, zesty bite. What’s your favorite way to enjoy these steak skewers? Share your ideas in the comments and let us know how it turned out!
Print
Steak Skewers with Chimichurri Sauce
Description
Craving a bold, summery dish that’s perfect for the grill? These Steak Skewers with Chimichurri Sauce are your go-to choice! Featuring tender beef tenderloin cubes, vibrant cherry tomatoes, and red onion, all grilled to perfection and paired with a zesty, herb-packed chimichurri sauce, this dish is a crowd-pleaser
Ingredients
Here’s what you need to make Steak Skewers with Chimichurri Sauce. Each ingredient adds to the juicy, zesty, and savory magic.
Chimichurri Sauce
- Garlic Cloves (2): Provide bold, savory depth.
- Salt (½ tsp): Enhances flavors and aids in forming garlic paste.
- Fresh Cilantro (1¼ cups, chopped): Adds vibrant, citrusy herbaceousness.
- Fresh Parsley (1¼ cups, chopped): Brings earthy, fresh flavor.
- Fresh Oregano (¼ cup, chopped): Infuses classic Mediterranean notes.
- Red-Pepper Flakes (½ tsp): Adds a subtle spicy kick.
- Red Wine Vinegar (⅓ cup): Provides tangy acidity.
- Extra-Virgin Olive Oil (½ cup): Creates a smooth, rich sauce.
- Salt and Black Pepper (to taste): Seasons the sauce to perfection.
Skewers
- Beef Tenderloin (1½ lb, cut into cubes): Offers tender, juicy protein.
- Red Onion (1, cut into large cubes): Adds sweet, caramelized flavor.
- Cherry Tomatoes (1 pint): Provide juicy, sweet-tart bursts.
- Extra-Virgin Olive Oil (as needed): Ensures juicy, well-charred skewers.
- Salt and Black Pepper (to taste): Seasons the skewers.
Substitutions and Variations
- Beef Tenderloin: Swap with sirloin, ribeye, or chicken breast (grill chicken for 5–6 minutes per side).
- Cherry Tomatoes: Use grape tomatoes or halved Campari tomatoes.
- Red Onion: Substitute with yellow onion or shallots for similar sweetness.
- Cilantro/Parsley: Use all parsley or cilantro if one herb is unavailable, or add basil for a twist.
- Red Wine Vinegar: Replace with white wine vinegar or lemon juice for a different tangy note.
- Keto Adjustment: Already keto-friendly (~2–3g net carbs per serving); limit tomatoes to ½ pint for stricter keto (~1–2g net carbs).
- Spicy Version: Increase red-pepper flakes to 1 tsp or add a diced jalapeño to the chimichurri.
- Vegetarian Version: Swap beef with portobello mushroom cubes or halloumi; grill for 3–4 minutes per side.
- Herb-Infused: Add 1 tsp fresh thyme or rosemary to the chimichurri for extra depth.
Instructions
Step 1: Make the Chimichurri Sauce
- On a cutting board, smash 2 garlic cloves with the back of a knife. Add ½ tsp salt and continue smashing into a smooth paste.
- Transfer the garlic paste to a small bowl. Stir in 1¼ cups chopped cilantro, 1¼ cups chopped parsley, ¼ cup chopped oregano, ½ tsp red-pepper flakes, and ⅓ cup red wine vinegar.
- Gradually whisk in ½ cup extra-virgin olive oil until combined.
- Season with salt and black pepper to taste. Set aside (can be made up to 1 day ahead and refrigerated).
Tip: Chop herbs finely for a cohesive sauce; whisk oil slowly to emulsify.
Step 2: Prepare the Skewers
- Cut 1½ lb beef tenderloin into 1-inch cubes and 1 red onion into large cubes.
- Thread 4–5 beef cubes, 2–3 onion cubes, and 2–3 cherry tomatoes onto each skewer (use metal or soaked wooden skewers).
- Brush skewers on both sides with extra-virgin olive oil and season with salt and black pepper.
Tip: Cut beef and onion into uniform cubes for even cooking; soak wooden skewers in water for 20 minutes to prevent burning.
Step 3: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Working in batches, grill skewers for 4–5 minutes per side until nicely charred and beef reaches desired doneness (135°F for medium-rare).
- Remove from grill and let rest for 2–3 minutes.
Tip: Oil grill grates to prevent sticking; use a meat thermometer for precise doneness.
Step 4: Serve
- Arrange skewers on a platter or plates.
- Garnish generously with chimichurri sauce, drizzling or serving on the side.
Tip: Serve with extra chimichurri for dipping; garnish with a sprinkle of parsley for a vibrant finish.
FAQs
1. Can I use a different cut of beef?
Yes! Try sirloin, ribeye, or flank steak; adjust grilling time (3–4 minutes per side for thinner cuts).
2. Is this dish keto-friendly?
Yes! It’s naturally keto-friendly (~2–3g net carbs); reduce tomatoes for stricter keto.
3. Can I make it vegetarian?
Yes! Swap beef with portobello mushrooms, halloumi, or tofu; grill for 3–4 minutes per side.
4. Why is my chimichurri watery?
- Chop herbs finely and avoid excess liquid from washing.
- Whisk oil slowly to emulsify properly.
- Drain any excess liquid before serving if stored.
5. Can I make this ahead?
Yes! Prep chimichurri and cube ingredients up to 1 day ahead; grill fresh for best texture.
6. How long does it last?
Skewers last in the fridge for 3 days or freeze for 2 months; chimichurri lasts 3 days in the fridge.
7. Can I bake instead of grill?
Yes! Bake skewers at 400°F for 10–12 minutes, turning halfway, until beef reaches 135°F for medium-rare.
8. What’s the best way to serve it?
Serve warm with chimichurri on the side, paired with a keto-friendly side like grilled zucchini or cauliflower rice, garnished with extra parsley or red-pepper flakes.