Steak Skewers with Chimichurri

June 18, 2021


Steak Skewers with Chimichurri

Steak Skewers with Chimichurri

Steak Skewers with Chimichurri - 2

Steak Skewers with Chimichurri - 2

 Serves: 6 skewers

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes


For the Steak Skewers:

  • 2 Striploin steaks, fat trimmed, and cut into 1-inch cubes
  • 1 tablespoon avocado oil
  • 1 tablespoon chili flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ red bell pepper, cut into 1-inch cubes
  • ½ orange bell pepper, cut into 1-inch cubes
  • ½ yellow bell pepper, cut into 1-inch cubes
  • ½ red onion, cut into 1-inch cubes

For the Chimichurri:

  • 1 large clove garlic
  • ½ teaspoon salt
  • 2 bunches Italian flat leaf parsley, finely chopped (about 2 cups)
  • 1 bunch cilantro, finely chopped (about 1 cup)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons chili flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¾ cup olive oil


  1. Begin by preparing the steak. Add the cubed striploin steak into a large bowl, followed by the avocado oil, chili flaked, dried oregano, ground cumin, black pepper and salt. Mix everything to combine, ensuring that the steak is fully coated in the spices. Set aside for now.
  2. Next make the chimichurri. Add the garlic and salt into a mortar. Use the pestle to pulverize the garlic and salt into a paste.
  3. Chop the parsley and cilantro finely and add it into the mortar, followed by the red wine vinegar, chili flakes, dried oregano and black pepper. Use the pestle to pulverize the herbs and spices together until combined. Do not pulverize into a paste, you still want pieces of the herbs to be visible.
  4. Add the olive oil to the mortar and mix everything to combine. Transfer the chimichurri to a serving bowl or keep it in the mortar to serve if desired. Set aside for now.
  5. Preheat the grill to 400 degrees F.
  6. Next, add the steak, peppers and red onions onto skewers in an alternating pattern. Repeat until all of your skewers are filled. I add 4-5 pieces of steak per skewer with a pepper or piece of red onion between each piece of meat.
  7. Place the skewers on the grill. Cook for 2-3 minutes per side, or until grill marks form. It should take 8-10 minutes to fully cook the steak skewers.
  8. Remove the cooked skewers from the grill and serve immediately with the chimichurri. Enjoy!

Recipe Notes:

  • Avoid making the chimichurri in a food processor as it makes the sauce watery. Chopping by hand and using a mortar and pestle is the best method to get the perfect texture and flavour!
  • If using wood skewers, make sure to soak them in water for at least 1 hour before grilling so that they don’t burn.
  • You can marinate the meat in the spice mixture a few hours or an entire day in advance if desired.