Experience the ultimate summer delight with these Grilled Herbed Steak Skewers, perfectly complemented by a vibrant homemade Chimichurri sauce. This dish is a true celebration of fresh flavors, offering a fabulous, quick, and remarkably easy meal that’s perfect for any occasion, from casual weeknight dinners to festive backyard gatherings.
Embracing Summer: From Indulgence to Fresh Flavors
Hello, culinary enthusiasts! I trust everyone had a fantastic 4th of July weekend, filled with cherished moments, laughter, and an abundance of delectable summertime food. Here in our corner, we were fortunate to enjoy picturesque weather, creating the perfect backdrop for memorable gatherings with family and dear friends. Among the many culinary highlights of the holiday, one particularly irresistible treat stole the show: a truly divine S’mores Dip, ingeniously prepared by our wonderful family friends, Maddie and Brendan. Let me tell you, it was every bit as good as it sounds – if not better!
Imagine a deep-dish pie plate generously filled with pure, melted chocolate, topped with a luscious layer of fluffy marshmallows, all baked to gooey perfection. The magic of this dish lies in its simplicity and sheer indulgence. No worries about marshmallows catching fire over an open flame; just perfectly browned, crunchy tops yielding to warm, melt-in-your-mouth centers, ready to be scooped up with crisp graham crackers. It was the quintessential taste of summer comfort, a sweet symphony that left everyone craving more.
A Culinary Reset: Healthy Grilling with Argentine Flair
After a glorious weekend brimming with such delicious indulgences, including a generous share of that unforgettable S’mores Dip, I often find myself yearning for a return to lighter, healthier eating. It’s a natural reset button, and there’s no better way to get back on track than with vibrant, fresh ingredients cooked to perfection on the grill. That’s why I’m thrilled to share one of my absolute favorite summer dishes: Grilled Herbed Steak Skewers with an incredible Chimichurri sauce. This recipe marries the robust flavor of perfectly grilled steak with the bright, zesty kick of an authentic Argentine condiment, offering a meal that’s both satisfying and wonderfully good for you.
The inspiration for this phenomenal chimichurri comes from a very special place. Last year, my son, Sean, embarked on an unforgettable journey studying abroad in Argentina. During his time there, his thoughtful host sister, Manuela, would frequently prepare chimichurri, and it quickly became one of Sean’s absolute favorites. He raved about its incredible flavor, telling us he ate it on “just about everything” – a testament to its irresistible versatility and freshness. This particular chimichurri recipe is Manuela’s, shared through Sean, bringing a truly authentic taste of Argentina right to our summer grill. It’s a testament to the power of food to connect cultures and create lasting memories.
The Vibrant Heart of the Dish: Authentic Chimichurri
This homemade chimichurri is more than just a sauce; it’s the vibrant soul of these steak skewers. Its fresh, herbaceous, and garlicky profile cuts beautifully through the rich flavor of the grilled steak, creating a harmonious balance that is truly unforgettable. What makes this dish so appealing, beyond its incredible taste, is its ease and adaptability, making it perfect for casual entertaining. Imagine a platter of these colorful skewers, glistening from the grill, ready to be devoured by friends and family – it’s a recipe for instant culinary success.
Preparing these skewers is a delightful process that allows for creativity and customization. It all starts with selecting your favorite seasonal vegetables from the market – think crisp bell peppers, sweet red onions, tender zucchini, and hearty baby potatoes. While your chosen steak (boneless sirloin is fantastic for this) marinates in a fragrant blend of fresh herbs, bright lemon juice, and quality olive oil, you can effortlessly prepare the other components. This marinade isn’t just for flavor; it also helps tenderize the meat, ensuring every bite is succulent and juicy. During the marinating period, I typically get ahead by chopping the fresh vegetables for the skewers and, of course, whipping up that sensational chimichurri. The aroma alone is enough to make your mouth water! This chimichurri, with its bold garlic notes and fresh herbs, is so incredibly flavorful that it’s easy to understand why it captivated Sean’s palate completely. I love to serve the finished skewers generously drizzled with the chimichurri, often alongside a bed of fluffy rice to soak up all the delicious juices.
Crafting the Perfect Grilled Herbed Steak Skewers
Creating truly outstanding grilled steak skewers involves a few key steps that ensure maximum flavor and perfect texture. Let’s break down how to achieve grilling perfection, from selecting your ingredients to serving a masterpiece.
Selecting and Preparing Your Steak
For these skewers, a boneless sirloin steak, cut into 1-inch cubes, is ideal because it cooks quickly and remains tender. Other great options include flank steak or top round, just ensure they are cut against the grain for tenderness. Before marinating, generously season the steak cubes with kosher salt and freshly ground black pepper. This initial seasoning is crucial for building a strong flavor base.
The Essential Herb Marinade
The marinade is where the magic truly begins. A blend of chopped fresh flat-leaf parsley, robust rosemary, aromatic thyme, and earthy sage infuses the steak with incredible depth. Minced garlic adds a pungent kick, while the juice of half a lemon provides a bright acidity that tenderizes the meat and enhances the herb flavors. Extra-virgin olive oil brings everything together, creating a rich base and ensuring the herbs adhere beautifully. Combine these ingredients in a food processor or by hand, then toss with the steak cubes in a shallow dish. Cover and refrigerate for 2-3 hours. This marinating time allows the flavors to penetrate the meat, making each bite exceptionally savory.
Choosing and Preparing Your Vegetables
Variety is the spice of life, and it certainly holds true for skewers! For this recipe, we use baby potatoes (Yukon gold or red bliss), a large red bell pepper, a large red onion, and a large zucchini. The key to even cooking is cutting all vegetables into roughly 1-inch pieces, except for the zucchini, which should be ¼-inch slices halved. For the baby potatoes, a quick pre-cook is essential. Place them in a microwave-safe dish with a third cup of water, cover, and microwave on high for about 8 minutes. This ensures they soften enough to cook through on the grill without burning the other vegetables or the steak. Feel free to add other favorites like cherry tomatoes, mushrooms, or even pineapple chunks for a touch of sweetness.
Assembling and Grilling Your Skewers
Once the steak has marinated and the vegetables are prepped, it’s time to thread everything onto skewers. Alternate steak, potatoes, red pepper, red onion, and zucchini to ensure a beautiful presentation and balanced cooking. Don’t overcrowd the skewers, as this allows for even heat distribution and creates those coveted char marks. If using wooden skewers, remember to soak them in water for at least 30 minutes prior to prevent burning.
Preheat your gas or charcoal grill to a medium-high heat, aiming for a temperature between 350-375 degrees Fahrenheit. Once the grill is hot, place the skewers directly over the heat. Grill, turning once, until the vegetables are tender-crisp and the steak reaches your desired level of doneness. For a medium steak, I typically cook mine for about 4 minutes per side, resulting in a beautiful sear on the outside and a tender, slightly pink interior. Adjust cooking times based on the thickness of your steak and your personal preference.
The Recipe: Grilled Herbed Steak Skewers with Chimichurri
Grilled Herbed Steak Skewers with Chimichurri
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Ingredients
For the Steak Marinade:
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh rosemary
- 2 Tbsp. chopped fresh thyme
- 1 1/2 tsp. chopped fresh sage
- 2 cloves garlic minced
- juice of 1/2 medium lemon
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- 1 lb. boneless sirloin steak cut into 1-inch cubes
- kosher salt and pepper
For the Skewers:
- 10-16 baby potatoes Yukon gold or red bliss, halved if large
- 1 large red bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch pieces
- 1 large zucchini cut into 1/4 inch slices, then halved
For the Chimichurri:
- 1 cup fresh flat-leaf parsley packed
- 3 cloves garlic
- 2 Tbsp. fresh oregano leaves
- 2 Tbsp. red wine vinegar
- 1/4 tsp. red pepper flakes
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh ground pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Prepare the Steak Marinade: In the bowl of a food processor, combine the chopped fresh parsley, rosemary, thyme, sage, minced garlic, and lemon juice. Pulse until the herbs are finely chopped and well combined. Slowly stream in the 1/4 cup plus 2 Tbsp. extra-virgin olive oil while the processor is running until the mixture is smooth and emulsified.
- Marinate the Steak: Sprinkle the 1 lb. boneless sirloin steak cubes generously with kosher salt and pepper. Place the seasoned steak in a shallow dish, add the prepared herb mixture, and toss to ensure all pieces are thoroughly coated. Cover the dish and refrigerate for 2-3 hours to allow the flavors to deeply infuse into the meat and tenderize it.
- Pre-cook Potatoes: While the steak is marinating, prepare the baby potatoes. Place the 10-16 baby potatoes (halved if large) in a microwave-safe dish with about 1/3 cup of water. Cover the dish and cook on high power for approximately 8 minutes, or until the potatoes are slightly tender but still firm. This step ensures they cook through on the grill at the same rate as the other ingredients.
- Assemble Skewers: Once the steak has finished marinating, it’s time to assemble your skewers. Thread the marinated steak cubes, pre-cooked potatoes, 1-inch pieces of red bell pepper, 1-inch pieces of red onion, and 1/4-inch slices of zucchini onto metal or pre-soaked wooden skewers, alternating the ingredients for visual appeal and even cooking. Do not overcrowd them.
- Grill the Skewers: Prepare your gas or charcoal grill, heating it to a medium-high temperature, approximately 350-375 degrees Fahrenheit. Once hot, place the skewers on the grill grates. Grill, turning them once halfway through, until the vegetables are tender-crisp with nice char marks, and the steak is cooked to your preferred level of doneness. For a medium steak, I recommend grilling for about 4 minutes per side, for a total of 8-10 minutes. Adjust cooking time based on the thickness of your steak and desired doneness.
- Make the Chimichurri: While the skewers are grilling, prepare the chimichurri. Place all the chimichurri ingredients (1 cup fresh flat-leaf parsley, 3 cloves garlic, 2 Tbsp. fresh oregano leaves, 2 Tbsp. red wine vinegar, 1/4 tsp. red pepper flakes, 1/2 tsp. kosher salt, 1/4 tsp. fresh ground pepper, and 1/2 cup extra-virgin olive oil) into a food processor. Process for 30-45 seconds until the mixture is finely chopped but still has some texture. Do not over-process into a smooth paste.
- Serve: Once the skewers are cooked, remove them from the grill. Drizzle generously with the freshly made chimichurri sauce, or serve the chimichurri on the side for dipping. These skewers pair wonderfully with a side of fluffy rice, a fresh green salad, or crusty bread. Enjoy your incredible summer meal!
Tips for Success: Elevating Your Skewers
- Quality Ingredients: Always opt for the freshest herbs and highest quality olive oil for the best flavor in both the marinade and chimichurri.
- Uniform Cuts: Ensure all steak and vegetable pieces are cut to similar sizes. This is crucial for even cooking on the grill.
- Don’t Overcrowd: Give your skewers some breathing room on the grill. Overcrowding can lower the grill temperature and lead to steaming instead of searing.
- Rest the Meat: After grilling, let the skewers rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful steak.
- Chimichurri Versatility: While perfect with steak, chimichurri is also fantastic on chicken, fish, roasted vegetables, or even as a flavorful dip for bread.
- Make Ahead: The chimichurri can be made a day in advance and stored in the refrigerator. Its flavors actually deepen over time!
A Perfect Summer Dish
These Grilled Herbed Steak Skewers with Chimichurri are truly the epitome of a perfect summer meal. They are not only bursting with fresh, aromatic flavors but are also incredibly fun to prepare and serve, making them ideal for any summer gathering. Whether you’re entertaining guests or simply enjoying a delicious, healthy meal with your family, this recipe promises to impress with its vibrant colors, tender steak, and zesty, herbaceous sauce. It’s a dish that embodies the carefree spirit of summer while delivering serious flavor. I hope you enjoy creating and savoring this incredible meal as much as we do. Have a fantastic week, and I’ll see you back here for more culinary adventures soon!