Grilled Steak Skewers with Chimichurri

For a fun, fancy dinner that doesn’t require a culinary degree, try these grilled steak skewers with chimichurri: simply grill juicy flank steak strips and top them with a vibrant, garlicky herb sauce for a fast and festive meal that tastes far more impressive than it is to make.

Why You’ll Love These Grilled Steak Skewers with Chimichurri

Level up your steak night with these quick, customizable skewers that ditch the formal cutlery for fun, finger-food energy. Perfect for effortless hosting or a weeknight win, these skewers pair juicy grilled beef with a punchy chimichurri to deliver maximum flavor with minimal effort.

Ingredient Swaps & Tips

• No flank steak? Sirloin, ribeye, or New York strip work too—just slice thin.
• Don’t love cilantro? Go all-in on parsley, or use a blend.
• Spice it up: More red pepper flakes or a little diced jalapeño in the chimichurri.

How to Make Grilled Steak Skewers with Chimichurri

Grilling steak skewers is all about big flavor and zero fuss. Here’s how to do it:

Instructions

1. Soak Skewers:
   Place wooden skewers in water for at least 20 minutes.
2. Prep Steak:
   Slice flank steak against the grain into thin strips (about ⅛”–¼” thick). Season with ground cumin, salt, and pepper.
3. Thread Steak:
   Thread steak onto skewers in an accordion style, making sure the strips are secure but not packed too tightly.

4. Make Chimichurri:
   In a blender or food processor, combine olive oil, chopped cilantro (or parsley), garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Pulse until blended but still textured.

5. Preheat Grill:
   Preheat grill to medium-high. Brush the grates with olive oil.
6. Grill Skewers:
   Place steak skewers on the grill and cook for about 1 minute per side, until browned and grill marks appear.

7. Brush & Serve:
   Remove from grill, let rest for a minute, then brush with chimichurri sauce. Serve immediately.

What to Serve with Grilled Steak Skewers

• Rice: Classic jasmine or coconut lime rice to soak up all the sauce.
• Salads: Fresh greens, avocado, or a hearty slaw.
• Corn on the cob: Grilled, buttery, and perfect with feta or a sprinkle of chili powder.
• Warm pita or flatbread: Scoop up extra chimichurri, or build your own steak wrap.

Storing and Reheating Leftovers

• Storage: Keep leftover skewers covered in the fridge for up to 3–4 days. Store any extra chimichurri in a separate jar.
• Reheating: Lay skewers on a baking sheet, cover with foil, and bake at 350°F until just heated through. Steak is also great cold on salads or in sandwiches.

Story Time: The Skewer That Won Family Dinner

The first time I tried steak skewers, I was just trying to use up odds and ends before grocery day. Turns out, threading steak on a stick and dousing it in green sauce makes even the pickiest eaters excited to try something new. Now, it’s my go-to “look, I made something fun!” meal. My husband thinks it’s restaurant-level, the kids love eating with their hands, and honestly, I love that there’s basically no cleanup. Win all around.

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