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Marinated Steak Skewers with Chimichurri

Steak kabobs with potatoes, peppers, onions, and garlic cloves, on a skewer with chimichurri sauce drizzled oer the top on a white plate

5 from 2 reviews

These marinated steak skewers using sirloin steak are grilled to tender juicy perfection with baby potatoes, delicious vegetables, topped with a chimichurri sauce

Scale

Ingredients

Marinade

Skewers

Chimichurri

Instructions

Steak Marinade

  1. In a large bowl, whisk together all of the marinade ingredients until fully combined. Add in the cubed sirloin pieces and mix until all the steak is fully coated. Cover and refrigerate for minimum 4 hours. If using wooden skewers, place in water to soak [see note].

Assembling Skewers

  1. Once the steak is finished marinating, in a separate medium bowl place all the vegetables, olive oil, salt and pepper. Toss until vegetables are coated. 
  2. Grab a pre-soaked skewer and begin adding the vegetables and steak. I start with the potato because it will remain secure and the other elements won’t slide off when grilling. I use about 3-4 pieces of steak per skewer. Discard marinade.

Grilling Directions

  1. Preheat the grill on high and clean the grill grates if needed. Once grill is preheated, lower the heat to medium and place the skewers onto the grill. Cook for 8-10 minutes, rotating every few minutes so it is evenly cooked. Utilize an electric thermometer for desired doneness, for medium rare internal temperature should be 135 degrees F. For medium temperature should be 145 degrees F. Remove from the grill.

Chimichurri

  1. Add all the chimichurri ingredients into a food processor and pulse until combined. [see note]

Serve the steak skewers with the chimichurri sauce drizzled on the top. Enjoy!

Notes

Keywords: steak marinade, steak skewers, grilled vegetables, chimichurri sauce

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