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Flavorful Grilled Steak Kabobs Recipe with Easy Zesty Chimichurri Sauce

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Juicy grilled steak kabobs paired with a vibrant, zesty chimichurri sauce make for an easy, flavorful summer meal perfect for weeknights or gatherings.

Ingredients

Scale
  • 1.5 pounds top sirloin steak, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch squares
  • 1 green bell pepper, cut into 1-inch squares
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced into thick rounds (optional)
  • Wooden or metal skewers (soak wooden skewers in water for 30 minutes)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves (optional)
  • 3 garlic cloves (for chimichurri)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil (for chimichurri)
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste (for chimichurri)

Instructions

  1. Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper in a medium bowl.
  2. Add the cubed steak to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes up to 2 hours.
  3. Chop the bell peppers, onion, and zucchini into bite-sized pieces.
  4. Make the chimichurri sauce by combining parsley, cilantro (if using), garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but still textured. Adjust seasoning and set aside at room temperature.
  5. Thread steak cubes and vegetables alternately onto skewers, leaving space between pieces for even cooking.
  6. Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates.
  7. Grill kabobs for 4-5 minutes per side, turning carefully, aiming for medium-rare to medium doneness.
  8. Remove kabobs from grill and let rest for 5 minutes.
  9. Serve kabobs with a generous spoonful of chimichurri sauce.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Marinate steak for at least 30 minutes but no more than 2 hours to avoid mushy texture. Rest kabobs after grilling to keep steak juicy. Make chimichurri fresh or store in fridge up to 5 days, bring to room temperature before serving. For indoor cooking, use a grill pan or broiler and watch closely to avoid burning.

Nutrition

Keywords: grilled steak kabobs, chimichurri sauce, summer dinner, easy grilling, steak skewers, backyard cookout

Find it online: https://bitefuljoy.com/flavorful-grilled-steak-kabobs-recipe-with-easy-zesty-chimichurri-sauce/