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.