Easy Grilled Chimichurri Steak Kabobs
These quick and easy Steak Kabobs are marinated in fresh chimichurri sauce along with other bold flavors and stacked on a skewer with veggies. It’s the perfect meal for steak lovers, entertaining-friendly, and simply sooo good. The steak is juicy and tender and slathered in vibrant, herby chimichurri…peak indulgence on a stick!
I remember a point in time where folks were painting red meat as the devil, ha. Y’all know, supposedly, too much red meat will cause or lead to x, y, and z. Thankfully, I stopped listening to that nonsense and did some research of my own and with my pcp. As someone who manages iron deficiency, steak always makes me feel good…and it’s hella delicious. It’s one of my top proteins that I enjoy at least two times a week and I’m loving these steak kabobs.
Grilled Chimichurri Steak Kabobs 😛
Fire up dat grill, and let’s make this recipe! Imagine tender, succulent bites of steak along with veggies coming together in quite literally a super-easy recipe. In addition, those said bites of steak are both marinated and doused in fresh chimichurri sauce. It’s the perfect weeknight-friendly meal or fun weekend dinner to enjoy with your crew, and a dream for entertaining!
What You’ll Need For These Kabobs:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Steak: I use filet mignon (I typically grab mine at Costco!). However, feel free to use top sirloin steak if you’d like a substitute.
- Chimichurri sauce: Make my homemade version (it’s insanely perfect ya know) or grab a store-bought version. This sauce is zesty, herby, and super fresh. We’ll marinate the steak with it and also finish the steak kabobs with it.
- Flavor agents & spices: Worcestershire sauce, brown sugar, garlic powder, smoked paprika, ground cumin, salt/pepper.
- Bell peppers: Green, red, and yellow.
How To Make These Grilled Chimichurri Steak Kabobs:
(Note: please see the recipe card directly below for the complete written instructions.)
- Marinate the steak– In a large resealable plastic bag or bowl, combine the steak with all of the ingredients and toss well. Refrigerate to marinate for at least 2 hours.
- Build the kabobs– I recommend using metal skewers, but wood skewers work as well. Working with one skewer at a time, carefully thread the meat alternating with each colored bell pepper until you reach the end of the skewer.
Grilling Steak Kabobs 🔥
- Let’s get grillin’– Preheat the grill with the direct heat method. Add the steak kabobs to the hot grates. Let the kabobs grill with the lid closed for about 4-5 minutes, rotating them every so often, or until the steak has reached your level of doneness.
- Serve– Brush the grilled steak kabobs with more chimichurri sauce while hot and then serve ’em up and enjoy ya life!
What To Serve With Your Kabobs?
Ooooeeeee…we love these steak kabobs alongside arroz con gandules (pictured) and also fried sweet plantains, whew 👅. However, these tasty kabobs are so nice to serve along with a side salad, mashed potatoes, roasted potatoes, and more!
If you’re a steak lover like me, add these Chimichurri Steak Kabobs to your dinner lineup. They’re fun and delicious! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More amazing dinners to make:
- Grilled Caprese Chicken
- Hamburger Steaks w/ Onion Gravy
- Cajun Seafood Boil
- Brown Sugar Glazed Salmon
- Mom’s Pot Roast
- Crispy Honey Garlic Chicken
Easy Grilled Chimichurri Steak Kabobs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
These quick and easy Steak Kabobs are marinated in fresh chimichurri sauce along with other bold flavors and stacked on a skewer with veggies. It’s the perfect meal for steak lovers, entertaining-friendly, and simply sooo good. The steak is juicy and tender and slathered in vibrant, herby chimichurri…peak indulgence on a stick!
Ingredients
- 3 lbs filet mignon (or top sirloin steak), cut into 1 ½ -inch cubes
- ½ cup Chimichurri Sauce, plus more for finishing
- 1 tablespoon worcestershire sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Kosher salt & fresh ground black pepper- to taste
- 1 large green bell pepper, deseeded & cut into 1-inch pieces
- 1 large red bell pepper, deseeded & cut into 1-inch pieces
- 1 large yellow bell pepper, deseeded & cut into 1-inch pieces
Instructions
- Marinate the steak. In a large resealable plastic bag or large bowl, combine the steak, chimichurri sauce, worcestershire, brown sugar, garlic powder, smoked paprika, cumin, and salt/pepper- to taste. Toss until everything is well combined and the steak is fully coated. Cover the dish with plastic wrap/foil or seal the bag and then refrigerate to marinate for at least 2 hours or preferably overnight.
- Assemble kabobs on a skewer. I recommend using metal skewers, but wood skewers work as well- just be sure to soak them in water for about 20 minutes before using. Working with one skewer at a time (about 10 to 12 inches in length), carefully thread the meat alternating with each colored pepper until you reach the end of the skewer, leaving about a good 2 inches at the end. Repeat the process until all kabobs are assembled (this recipe makes about 8-10).
- Cook the steak. You can cook your kabobs in a variety of ways (indoor grill pan or traditional grill). Before grilling: Remove the marinated steak from the fridge and let sit out on the counter to come to room temperature before hitting the grill- this is essential to help loosen the marinade.
- To grill steak: Preheat the grill with the direct heat method to 400°F (medium-high heat) and lightly grease the grates. Carefully add the steak kabobs to the hot grates. Let the kabobs grill with the lid closed for about 4-5 minutes, rotating them every so often, or until the steak has reached your level of doneness. Then use tongs to remove the kabobs from the grill and place them onto a serving platter.
- Serve. Brush the grilled steak kabobs with more chimichurri sauce (if desired) while hot and let the kabobs rest for at least 5 minutes. Then serve immediately as-is or alongside your favorite side items. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
