Steak Kebabs with Chimichurri

Summer: the season of barbequing! These kabobs are delicious and nutritious-add a few side salads and you’ve got your meal done!


  • 1 + 1.4 pound beef (sirloin or Angus), cut into 1 inch cubes
  • Freshly ground pepper
  • 1 teaspoon salt
  • 1 large red onion, cut into large chunks
  • 18 cherry tomatoes
  • 6 bamboo skewers, soaked in water for 1 hour
  • OPTION: to add on pineapple or capsicum cubes to the skewers

Chimichurri sauce:

  • 2 packed tablespoons parsley, finely chopped
  • 2 packed tablespoons cilantro, finely chopped
  • 1 tablespoons red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil (extra virgin)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly black pepper
  • 1/8 teaspoon crushed red pepper flakes


  1. Season the meat with salt and pepper.
  2. For the chimichurri, combine red onion, vinegar, salt and olive oil and let it sit for 5-10 minutes. Add the remaining ingredients and mix; set aside in the fridge until ready to use.
  3. Place onions, beef, and tomatoes onto the skewers.
  4. Prepare the grill on high heat. Grill the steaks to desired doneness, about 2-3 minutes per side for medium rare. Transfer steaks to serving platter and top with chimichurri sauce.
  5. Yields approximately 6 skewers.
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