Grilled Steak And Veggie Skewers With Chimichurri
Steak skewers are perfect for summer and so easy to make! Sirloin steak is marinated while tender veggies are tossed in chimichurri sauce before compiling them on skewers and grilling them. Drizzled with additional chimichurri before serving! (Jump to Recipe)
Marinate The Steak
Mix together olive oil, soy sauce, Worcestershire, lemon juice, paprika, garlic powder, salt and pepper in a medium bowl. Cut sirloin steak into 1/2 inch strips and place into the bowl with marinate. Place into the refrigerator. In the meantime make the chimichurri and prep the veggies.
Make Chimichurri Sauce
In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. Stop pulsing when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.
Prep The Veggies
Red Onion – Cut off the ends and cut into quarters
Bell Peppers – Remove core and seeds, cut each bell pepper into 8 pieces
Summer Squash – Slice into 1/2 inch rounds
Grape Tomatoes – Leave as is
Toss all of the veggies in HALF of the chimichurri sauce.
Assemble Steak Skewers
Thread steak (accordion-style) and veggies onto 10-inch skewers in desired order. 2 steak pieces per skewer is recommended.
Grill Steak Skewers
Preheat grill and place skewers on the grill. Grill 6-8 minutes per side or until desired doneness, turning occasionally. Drizzle with remaining chimichurri sauce before serving.
If you love this summer time recipe, I bet you’ll love these too:
Southwest Chipotle Chopped Salad
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Greek Chicken Gyros With Tzatziki
If you make these Grilled Steak And Veggie Skewers With Chimichurri, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Grilled Steak And Veggie Skewers With Chimichurri
Ingredients
For The Steak And Marinate
- 2 tbsp olive oil
- 1/3 cup soy sauce
- 2 tbsp Worcestershire
- 1 lemon, juiced
- 2 tsp paprika
- 1 tsp garlic poder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1.5 – 2 pounds boneless sirloin steak
For The Chimichurri
- 1 shallot
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1/4 cup fresh oregano
- 1 cup packed, fresh flat-leaf farsley
- 1/4 cup fresh basil
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
Veggies
- 1 red onion
- 2 bell peppers – one red, one yellow
- 1 summer squash
- 1 (10 oz) pack grape tomatoes
Instructions
- Mix together marinate ingredients in a medium bowl. Cut sirloin steak into 1/2 inch strips and place into the bowl with marinate. Place into refrigerator, make chimichurri and prep the veggies in the meantime.
- For the chimichurri: In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. Stop pulsing when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.
- Prep the veggies: Cut off ends of onion and cut into quarters, place into large bowl. Remove core and seeds from bell peppers, cut each bell pepper into 8 pieces, transfer to bowl. Slice summer squash into 1/2 inch rounds, transfer to bowl. Add grape tomatoes and HALF of the chimichurri sauce to the bowl, toss to combine.
- Assemble skewers: Thread steak (accordion-style) and veggies onto 10-inch skewers in desired order. 2 steak pieces per skewer is recommended.
- Grill: Preheat grill to medium high. Once hot, place skewers on the grill. Grill 6-8 minutes per side or until desired doneness, turning occasionally. Transfer to serving dish. Drizzle with remaining chimichurri sauce before serving.
