Description
Quick and colorful grilled steak skewers brushed with zesty chimichurri sauce. These juicy steak bites cook fast and deliver big flavor—perfect for weeknights, cookouts, or casual gatherings!
Ingredients
Scale
- 1 pound flank steak
- ½ tablespoon ground cumin
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 15–20 wooden or metal skewers
- ½ cup extra virgin olive oil
- ¾ cup cilantro (or parsley), roughly chopped
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon salt (for sauce)
- Freshly ground black pepper (for sauce)
Instructions
- Soak wooden skewers in water for about 20 minutes (if using wooden). Preheat grill to medium‑high.
- Slice the flank steak against the grain into thin strips (⅛–¼” thick). Season with ground cumin, salt, and freshly ground black pepper.
- Thread steak strips onto skewers in an accordion style.
- 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 just blended but still slightly textured.
- Brush grill grates with olive oil. Place steak skewers on the grill and cook for about 1 minute per side until nicely browned.
- Remove from the grill and let rest briefly. Brush generously with chimichurri sauce and serve hot.
Notes
Metal skewers don’t need soaking and are reusable. Add extra red pepper flakes or jalapeño to the chimichurri for more heat. Leftovers are delicious cold on salads or in wraps.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 65mg