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Steak Kebabs with Chimichurri

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Cooking Classy

Equipment

  • Cast Iron Grill Pan

Ingredients

Chimichurri Sauce:

  • cup olive oil
  • ½ cup fresh parsley (no thick stems), chopped
  • ¼ cup fresh cilantro (no thick stems), chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp red onion, finely diced
  • 2 cloves of garlic, minced
  • ½ tsp dried oregano
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste

Steak Kebabs:

  • lbs sirloin or tenderloin steak, diced into 1-inch cubes
  • 2 zucchini, cut into coins
  • ½ red onion, chopped into chunks
  • cups large grape or cherry tomatoes
  • Olive oil, for brushing
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Make the chimichurri sauce by whisking together the olive oil, parsley, cilantro, red wine vinegar, lemon juice, onion, minced garlic, dried oregano, crushed red pepper flakes in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors time to mingle. 
  • Preheat your cast iron grill pan over medium-high heat until smoking hot, about 10 minutes.
  • Thread steak, zucchini coins, tomatoes, and red onion on the wooden skewers. Brush lightly with olive oil then season with sea salt and freshly cracked pepper, to taste.
  • Place 3-4 kebabs on your grill pan (don't overcrowd!) and cook for 3-4 minutes per side, or until the inside of the meat registers at 130-135 for medium-rare.
  • Remove from the grill pan and place on a cutting board then immediately brush the hot kebabs with some of the chimichurri sauce & loosely cover with a tin foil tent. Repeat the process with the rest of the kebabs.
  • Serve with the remaining sauce on the side. Enjoy!
  • Side Note: If you are using a grill: Heat the grill over medium-high heat to about 400 degrees. Cook the kebabs for 3-4 minutes per side, or until the inside of the meat registers at 130-135 for medium-rare.