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.

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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.