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Easy Grilled Chimichurri Steak Kabobs Recipe

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3.8 from 5 reviews

  • Author: Sara
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings

Description

These Easy Grilled Chimichurri Steak Kabobs are a flavorful and colorful dish perfect for summer barbecues or quick weeknight meals. Tender cubes of filet mignon or top sirloin marinated in a vibrant chimichurri sauce, combined with sweet, crisp bell peppers, are threaded onto skewers and grilled to perfection. The marinade infuses the steak with bold flavors including garlic, smoked paprika, cumin, and a touch of brown sugar for sweetness, making these kabobs juicy and delicious. Serve them brushed with extra chimichurri for a fresh, tangy finish.

Ingredients

Steak and Marinade

  • 3 lbs filet mignon (or top sirloin steak), cut into 1 ½-inch cubes
  • ½ cup Chimichurri Sauce, plus more for finishing
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Kosher salt & fresh ground black pepper, to taste

Vegetables

  • 1 large green bell pepper, deseeded & cut into 1-inch pieces
  • 1 large red bell pepper, deseeded & cut into 1-inch pieces
  • 1 large yellow bell pepper, deseeded & cut into 1-inch pieces

Instructions

  1. Marinate the steak: In a large resealable plastic bag or bowl, combine the cubed steak with ½ cup chimichurri sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, ground cumin, kosher salt, and black pepper. Toss thoroughly to coat each piece well. Seal the bag or cover the bowl tightly and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to penetrate the meat.
  2. Prepare the skewers: If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning on the grill. Use metal skewers if available for ease and durability.
  3. Assemble the kabobs: Thread the marinated steak cubes onto each skewer, alternating them with the green, red, and yellow bell pepper pieces. Leave about 2 inches of skewer free at the handle end. Repeat until all the meat and vegetables are used, creating roughly 8 to 10 kabobs.
  4. Preheat the grill: Bring the grill to medium-high heat (around 400°F) using the direct heat method. Lightly grease the grill grates to prevent sticking.
  5. Grill the kabobs: Remove the kabobs from the refrigerator and let them come to room temperature for about 10-15 minutes. Place them on the hot grill grates with the lid closed. Grill for 4-5 minutes, turning occasionally to cook evenly and achieve your preferred doneness.
  6. Rest and serve: Remove the kabobs from the grill using tongs and transfer them to a serving platter. Brush them generously with extra chimichurri sauce while still hot. Let the kabobs rest for at least 5 minutes to allow juices to redistribute. Serve immediately alone or with your favorite sides.

Notes

  • Marinating overnight enhances the flavor and tenderness of the steak.
  • If using wooden skewers, soaking them prevents burning on the grill.
  • Filet mignon is preferred for tenderness, but top sirloin works as a more economical option.
  • Adjust grilling time based on steak thickness and desired doneness.
  • Serve with extra chimichurri sauce for added freshness and zing.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian

Find it online: https://sarabaking.com/easy-grilled-chimichurri-steak-kabobs-recipe/