Description
These Grilled Chimichurri Steak Kabobs feature juicy marinated steak, colorful bell peppers, tender baby potatoes, and zesty chimichurri sauce, all grilled to perfection for a vibrant main-course meal. They’re easy to prep, full of fresh flavor, and perfect for your next BBQ or weeknight dinner.
Ingredients
Units
Scale
For the Kabobs
- 16 ounces top sirloin (or tender steak of choice), diced into 1-inch cubes
- 18–24 baby potatoes, about 1-inch in diameter
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- Kosher salt & ground black pepper, to season
- 6–8 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)
For the Chimichurri Sauce
- 1 cup fresh parsley leaves (packed)
- 1/2 cup fresh cilantro leaves (optional for milder flavor)
- 4 cloves garlic
- 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon kosher salt, or to taste
- Fresh ground black pepper, to taste
Instructions
- Prepare the Skewers: If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning. Dice the steak into 1-inch cubes. Cut the red bell pepper and red onion into 1-inch pieces. Leave baby potatoes whole if they are small or halve if larger.
- Parboil the Potatoes: Bring a pot of salted water to a boil and add the baby potatoes. Cook for 8–10 minutes until just fork-tender but not falling apart. Drain and let cool slightly.
- Make the Chimichurri Sauce: In a food processor or blender, combine parsley, (optional cilantro), garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped and well blended. Adjust seasoning to taste and set aside.
- Assemble the Kabobs: Thread the steak cubes, cooked potatoes, bell pepper, and red onion pieces alternately onto the skewers. Sprinkle skewered ingredients with kosher salt and black pepper. Brush the kabobs lightly with some chimichurri sauce, reserving the rest for serving.
- Grill the Kabobs: Preheat the grill to medium-high heat. Place the kabobs on the grill and cook for 8–10 minutes, turning occasionally, until the steak is cooked to your preferred doneness and vegetables are tender with char marks.
- Serve: Remove kabobs from the grill and transfer to a platter. Drizzle generously with reserved chimichurri sauce and serve immediately.
Notes
- Bamboo skewers must be soaked to avoid burning on the grill.
- For even cooking, ensure all vegetables and meat pieces are cut to similar sizes.
- Leftover chimichurri can be stored refrigerated in a tightly sealed jar for up to one week.
- Customize the vegetables as desired—zucchini or mushrooms also work well.
- Adjust the level of spice in the chimichurri by changing the amount of red pepper flakes.
Nutrition
- Serving Size: 2 kabobs
- Calories: 375
- Sugar: 3g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
