This steak marinade recipe will give you the most tender and juicy meat. Marinated sirloin steak skewered with baby potatoes, bell peppers, red onion, garlic cloves, then topped with a homemade blended chimichurri sauce. This is the best steak marinade you’ll ever make!

What steak to use for skewers?

When it comes to beef skewers, there are a lot of options out there. I utilized sirloin steak because not only is it budget friendly, but because we are marinating it, it gets very tender and juicy. If budget isn’t an issue, you can use filet mignon or rib-eye.

Steak Marinade

Why marinate steak? When it comes to eating a filet or fancy cut of beef I only utilize salt and pepper, no marinade. When you have a more tough cut of meat, marinating is your best friend. Marinating meat helps elevate the flavor, helps tenderize it, and helps the beef not dry out when cooking.

Acid in marinade: Utilizing acidic ingredients is what helps break down the tough fibers in the meat and help tenderize it. Incorporating lemons, limes, or orange juice is always recommended to use in a marinade. You can also use vinegars too as an acidic component.

I whisked together all of the marinade ingredients until fully combined. I cut the sirloin into 2 inch cubes, remember they will shrink when they cook so don’t cut them too small. Then I put them into the marinade and mixed them all in until fully coated. Cover and place in the refrigerator for minimum 4 hours.

Vegetables

When it comes to grilling vegetables, the world is your oyster. I wanted these skewers to be more hearty, so I used baby golden potatoes. Make sure you use small potatoes, or else they won’t fully cook through when you grill the skewers. I also used: bell peppers, whole garlic cloves, and red onion. You want to cut these into one inch squares. You could also use zucchinis and mushrooms too.

Making the steak skewers

I kept it simple with the vegetables, just some olive oil, kosher salt, and black pepper. The steak marinade has so much flavor and the juices will help flavor the vegetables once they are all on the skewer.

When assembling the skewer, I pre-soaked my wooden skewers. This will help them not burn/catch fire when you are grilling. You want to start/end with the most secure vegetable. I put the potatoes on the end because even when cooked, they wont slide off when cooking on the grill. Be mindful if you’re using zucchini, they tend to slide off so I don’t put them on the ends.

Grilling the skewers

Make sure your grill is clean and brought up to high heat. Once pre-heated, lower the heat to medium and place the skewers on the grill. Turn the skewers every couple of minutes to ensure all sides are getting evenly cooked. Depending on how you like your steak cooked will vary the cook time. An electric thermometer is always great to have on hand. For medium rare internal temperature should be 130-135F. For medium temperature should be 145F. It takes about 8-10 minutes.

A lot of elements can affect the cooking time of the steak such as wind outside, location of the kabobs on the grill, distance from the flame, so just keep an eye on them and utilize that thermometer. No one likes an overcooked steak!

Chimichurri Sauce

Chimichurri is an uncooked sauce, typically served over meat. I used cilantro, parsley, garlic, olive oil, red wine vinegar, a jalapeño, and lime juice. Chimichurri can also be made using basil, I usually just go with whichever herbs I have on hand. You can blend it for a more smooth sauce like above, or you can just finely chop all of the ingredients like I did on my marinated flank steak recipe with chimichurri.

I hope you enjoy these marinated steak skewers with chimichurri. The perfect grilling recipe for BBQ’s or the weeknights!

Check out these other grilling recipes!

• Carne Asada Tacos
• Marinated Chicken Skewers
• Jerk Chicken Skewers
• Marinated Flank Steak with Chimichurri
• Blue Cheese Burgers

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