Tender flank steak meets Argentinian cilantro sauce in this smokin’ hot recipe for Grilled Chimichurri Steak Skewers! Each mouthwatering beef kebab is full of fresh cilantro, garlic, red wine vinegar and olive oil. Let’s get grilling!
Easy Beef Kebabs with Chimichurri
As the weather warms up, I feel ready to fire up the grill and get cooking. And one of the best choices for grilling? Steak, baby! This recipe combines tender strips of grilled flank steak with the pungent flavor of chimichurri sauce -one of my very favorite combos.
And, it’s so fast to make! I don’t even use a marinade here, just slice and go. The only do-this-in-advance prep necessary is soaking the skewers in water for a bit so they don’t burn while grilling. From there, we’re just slicing, grilling, and blending up an easy dinner that everyone will demand for more.
I like to make this steak on the weekends, when the family seems like it needs a little festivity. For me, weeknights are often about quick comfort food, but weekends are for fun! And this simple beef kebab recipe is definitely in the “fun” category!
What is Chimichurri Sauce?
This delicious, herb-y sauce is originally from Argentina, and is basically an uncooked, puréed sauce similar to pesto. It can be used in all kinds of ways, but is most well-known stateside for being drizzled over grilled meat like this juicy steak! The main ingredient in chimichurri is parsley or cilantro, giving it its characteristic color and texture.
You’ll often see chimichurri sauces labeled as green or red, with red chimichurri including spices like paprika and crushed red pepper.
The ingredients for this recipe are not only mouthwatering, they’re good for you, too! The olive oil is full of healthy fats, while the cilantro, garlic, vinegar, lemon juice and other ingredients contain lots of antioxidants, vitamins, and minerals. It’s a huge win in both the flavor and health category. 🙌
For the Chimichurri Sauce
- Olive Oil: The base of this sauce is half a cup of good-quality, extra-virgin olive oil.
- Cilantro: Roughly chop up ¾ cup of fresh cilantro.
- Garlic: I like to use two cloves of fresh garlic in my sauce, but you can use more or less, to taste.
- Vinegar: You’ll need two tablespoons of red wine vinegar for this sauce.
- Lemon Juice: A couple of tablespoons of lemon juice brighten up the flavor profile!
- Red Pepper Flakes: To get a hint of spice, use half a teaspoon of crushed red pepper flakes.
- Salt & Pepper: Use about half a teaspoon of salt and add pepper to taste.
For the Beef Kebabs
- Steak: For this recipe, I used 1 pound of flank steak.
- Cumin, Salt & Pepper: To season the steak, you’ll need about half a tablespoon of ground cumin, a teaspoon of salt and some freshly ground pepper.
- Skewers: Have ready 15 to 20 wooden skewers.
How to Make Chimichurri Beef Kebabs
This method is as easy as grill and brush! The steak cooks up in no time, because it’s so thinly sliced, so make sure to have a plate ready for the skewers in advance. You don’t want to leave them on the grill overcooking while you grab a plate!
- Prep Skewers, Grill & Steak: To begin, soak the wooden skewers in water for 20 minutes because, we don’t want them burning or smoking. Also, preheat your grill to medium-high. Finally, slice the flank steak against the grain into 16 to 20 thin strips.
- Assemble Skewers: Season the steak slices with cumin, salt, and pepper. Then, thread the steak strips carefully onto the skewers, accordion style. Set aside.
- Make Chimichurri Sauce: In a blender or food processor, combine the olive oil, chopped cilantro, garlic, red wine vinegar, lemon juice, pepper flakes, salt and pepper. Pulse or process until combined, and set aside.
- Grill: Brush the grill grates with olive oil. Place the steak skewers on the grill and cook for about 1 minute per side, or until browned. Transfer to a plate and brush generously with the chimichurri sauce.
- Serve and Enjoy!
You can put all kinds of creative twists on this basic recipe! It’s super versatile and fun to customize.
- Teriyaki: Beef kebabs are also amazing with your favorite teriyaki sauce instead of the chimichurri sauce! I like to use bottled teriyaki sauce for an extra-quick meal.
- Chicken: Try making a chicken version by threading bite-sized chunks of boneless, skinless chicken thighs on the skewers instead of steak!
- Vegetarian: Small squares of tempeh are great here, too! Alternate tempeh with your favorite grilling veggies for a delightful meatless option. 😋
Tips for Success
What else should you know about creating these tempting steak skewers? Here are a few in-depth insights to keep things cooking.
- Steak Cuts: It’s best to avoid tough, lean cuts here. Ribeye, New York strip and sirloin make good substitutes for the flank steak.
- Grill Pan: You can easily mimic the effect of a grill without having to grill out by using a grill pan on your stovetop. A cast iron skillet also works well; just make sure it’s really hot.
- Steel Skewers: Metal Skewers are a great choice if you want a reusable option! Plus, they don’t have to be soaked beforehand. Make sure to handle all skewers with care, because they get hot!
What to Serve with Beef Kebabs
You could serve these skewers as appetizers if you want, but I like to serve them as a wonderful warm-weather entree with some savory sides. Here are a few faves!
- Salad: These hot skewers make a wonderful spin on surf-n-turf when you serve them alongside my Bacon, Crab, and Avocado Salad with Green Onion Yogurt Salad Dressing.
- Rice: Serve up a satisfying side of my Coconut Lime Cauliflower Rice or Instant Pot Jasmine Rice. Filling and good for you!
- Corn: Specifically, Grilled Corn with Feta Cheese and Chives Butter! This unbeatable side dish combines the sweetness of corn with tangy feta and rich butter, plus the crave-worthy taste of real chives.
How to Store and Reheat Leftovers
- Leftover steak skewers can be stored for 3 or 4 days in the refrigerator, covered tightly.
- To reheat them, place the beef kebabs on a baking sheet and cover them with foil. Bake at 350°F, until just heated through. Do not overcook.
- Leftover steak can also be enjoyed cold, in salads or on sandwiches.
Grilled Chimichurri Steak Skewers
- 1 pound flank steak
- ½ tablespoon ground cumin
- 1 teaspoon salt
- Fresh ground pepper, to taste
- Soak the wooden skewers in water for 20 minutes.
- Preheat grill to medium-high.
- Slice the flank steak against the grain into 16 to 20 strips; they should be between ⅛-inch to ¼-inch thick.
- Season the steak slices with cumin, salt, and pepper.
- Thread the steak onto the skewers, accordion style. Set aside.
- In a blender combine olive oil, chopped cilantro, garlic, red wine vinegar, lemon juice, pepper flakes, salt, and pepper. Pulse until thoroughly combined, then set aside.
- Brush the grill grates with olive oil.
- Place steak skewers on the grill and cook for about 1 minute per side, or until browned and grill marks appear.
- Remove steak skewers from grill.
- Brush steak with chimichurri sauce.
- Garnish with red pepper flakes, if you like, and serve.
- NET CARBS: 1 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Steak Recipes to Try
Nothing compares to a juicy, tender steak! Here are more beef recipes that I’m sure you’ll fall in love with.