Grilled Steak Kebabs with Chimichurri Sauce

From the sounds of it, cities all over the country are finally starting to get glimpses of sunshine, warmer temperatures, and the relief of SPRING! I am sure that after a long, cold start to the year, people on the east coast are jumping with joy. While the weather is very commonly sunny and warm here in southern California, temperatures reached the mid-90s this week, which was (in my opinion) a little over the top. Most people that know me know that I am NOT a big fan of the heat (unless I am sitting by a pool/body of water) but one thing I AM a fan of is grilling season.

When I saw the forecast for this week, I made my weekly menu accordingly…a night of grilling and the rest were CrockPot meals! I tend to use the CrockPot just as much if not more when the weather starts warming up as I do in the winter time. Not having to stand in front of the stove or turn the oven on is a total win when it’s 90 degrees!

But anyway, back to the grill. I have been getting boxes of meat delivered to my door from Butcher Box for the past few months. I am LOVING the high quality organic, humanely raised meats including chicken, pork, and beef. The beef really stands out, because we very rarely eat high-quality steaks just because organic, grass-fed beef is not super easy to find and is usually a major budget buster (aside from ground beef). Butcher Box makes it easy and affordable!

My reasoning for making this recipe came in 2 parts- I wanted to use the delicious rib-eye steaks from my latest BB delivery-hence the steak kebabs! Secondly, the herb garden I planted a couple of months ago is going crazy (total shock for this brown-thumb amateur gardener) and every time I walk by it, I think…I really need to start using that stuff up! I had never made a chimichurri sauce before, but I knew it was sort of a Spanish spin on pesto using cilantro and parsley instead of basil. Easy enough and a great way to use the herbs! 

The results were so much better than I could have expected! The beef is very simply marinated but still SO delicious and flavorful on its own. But this Chimichurri sauce sends this meal over the top…it was so simple to put together, and the outcome is awe-inspiring 🙂

I still love when I surprise myself with how amazing simple and fresh food can taste! We don’t need to spend a ton of time in the kitchen or make things complicated to enjoy healthy, delicious, wholesome food!

If this recipe is any inclination, we are going to be eating well this summer! While the Chimichurri was amazing on steak, I imagine it would also taste great on chicken and fish. With how simple and easy it is to mix together (assuming my herb garden continues to flourish) I will be making this sauce again and again!

Ingredients 

For the Steak Kebabs:

• 2 10 oz steaks (I used Ribeyes)
• 1/4 cup avocado/olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic
• 1 tsp salt
• 1/2 tsp pepper
• 2 medium-sized bell peppers
• 2 medium zucchini
• 1 red onion

For the Chimichurri Sauce: 

• 2 Tbsp chopped parsley (stems removed)
• 2 Tbsp chopped cilantro (stems removed)
• 2 Tbsp finely diced red onion
• 1 clove minced garlic
• 2 Tbsp avocado oil
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp red pepper flakes

Instructions

1. Prepare the marinade by adding all ingredients into a blender and running it for about 10 seconds until everything is blended. Cut the steak into cubes and place in a shallow bowl or dish. Pour marinade over the steak and set in the fridge to marinate for at least 30 minutes. 
2. Make the chimichurri sauce by finely dicing/chopping herbs, garlic, and red onion. Mix everything in a small bowl and set aside to allow the flavors to combine. 
3. Prepare the vegetables by chopping the bell peppers into large strips, then in half. Cut the zucchini in half lengthwise, then into thick “half-moons”. Dice the red onion into large chunks as well. (Feel free to use a small portion of the red onion for the chimichurri).
4. After the steak has had a chance to marinate, prepare the kebabs. I used metal skewers like these. Divide the meat evenly among 4-6 skewers (depending on their size).
   Assemble the kebabs with the vegetable to meat ratio of your liking 🙂 
5. Preheat the grill to medium heat. Add the skewers and grill for about 5-6 minutes/side.
   
6. Serve the kebabs over cauliflower rice, white rice, baby potatoes, whatever your heart desires…with LOTS of that chimichurri poured over the top! 

I knew this was going to be tasty, but when I had my first big fork-full of steak, vegetables, and cauliflower rice doused in chimichurri sauce, I involuntarily let out a big “MMMM!!” I was actually surprised by just how delicious the combination was and I wanted this bowl to last forever!

If you are looking for something simple and delicious to make on the grill, you have got to give this recipe a shot! I am not the household griller around here, but I found it surprisingly easy to throw the kebabs on the grill and cook them up in a few short minutes!

Print

Steak Kebabs with Chimichurri Sauce

Prep Time

10 mins

Cook Time

10 mins

Marinating Time

30 mins

Total Time

20 mins

 

These kebabs are perfect for grilling season! The steaks gets a very simple but delicious marinade so that the fresh chimichurri sauce can really shine! 

Course: Main Course

Cuisine: Mediterranean

Servings: 4

Author: Maggie @ Our Fine Day

Ingredients

For the Steak Kebabs:

• 2 10 oz steaks (I used Ribeyes)
• 1/4 cup avocado/olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic
• 1 tsp salt
• 1/2 tsp pepper
• 2 medium-sized bell peppers
• 2 medium zucchini
• 1 red onion

For the Chimichurri Sauce:

• 2 Tbsp chopped parsley stems removed
• 2 Tbsp chopped cilantro stems removed
• 2 Tbsp finely diced red onion
• 1 clove minced garlic
• 2 Tbsp avocado oil
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp red pepper flakes

Instructions

1. Prepare the marinade by adding all ingredients into a blender and running it for about 10 seconds until everything is blended. Cut the steak into cubes and place in a shallow bowl or dish. Pour marinade over the steak and set in the fridge to marinate for at least 30 minutes.

2. Make the chimichurri sauce by finely dicing/chopping herbs, garlic, and red onion. Mix everything in a small bowl and set aside to allow the flavors to combine.

3. Prepare the vegetables by chopping the bell peppers into large strips, then in half. Cut the zucchini in half lengthwise, then into thick "half-moons". Dice the red onion into large chunks as well. (Feel free to use a small portion of the red onion for the chimichurri).

4. After the steak has had a chance to marinate, prepare the kebabs. Divide the meat evenly among 4-6 skewers (depending on their size). Assemble the kebabs with the vegetable to meat ratio of your liking 🙂

5. Preheat the grill to medium heat. Place the skewers on the grill for about 5-6 minutes each side.

6. Serve the kebabs over cauliflower rice, white rice, baby potatoes, whatever your heart desires...with LOTS of that chimichurri poured over the top!