Chimichurri sauce is a popular oil and vinegar based sauce that is served with steak and beef in Argentina. We love to serve chimichurri sauce when grilling beef skewers made with marinated steak and vegetables. This is one of our favorite summer grilling recipes!
As the temperatures begin to warm up, I start plotting ways to avoid turning on my stove and oven. We intentionally grill a lot of our food during the summer so we can keep the inside of the house as cool as possible. Beef skewers with chimichurri sauce is one of our favorite summer grilling recipes! After reading about chimichurri sauce in many food magazines, I finally got around to making one and we love it. The beef and sauce are full of flavor and the skewers are a great way to include a lot of vegetables without a lot of hassle.
There is nothing I love better in the summer than grilling steak – especially when I find it 50% off! I got lucky on this one. I needed sirloin for this recipe so I headed to Smart and Final to pick up some Cattleman’s beef. Two packages of sirloin happened to be on sale – bonus! You can check out my Smart and Final shopping trip in my Google+ album.
I also gathered some of our favorite veggies for grilling – onions, red peppers, mushrooms and small fingerling or red potatoes. You can use whatever vegetables you want. Zucchini and asparagus also grill up well.
We had diced up the meat and started it marinating after lunch so it was ready to go. While my husband got busy chopping the vegetables, I put together the chimichurri sauce. We serve the sauce over the finished meat, but my husband also likes to baste the veggies in it while they are grilling. It’s very versatile.
Thread the marinated beef and veggies on to kebab skewers. We have a few metal sets, but bamboo or wood work, too. Just make sure to soak wood skewers for a good 30 minutes before cooking so they don’t burn up.
Grill the skewers on low heat until the beef has reached desired temperature and the vegetables are cooked. The potatoes take longer to cook. I put them on their own skewers so the beef doesn’t get overcooked.
Argentine Beef Skewers with Chimichurri Sauce
- 3 pounds steak, cut in to 1 inch cubes
- 1 1/2 cups chopped onions
- 3/4 cup distilled white vinegar
- 1/2 cup vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon dried thyme
- 3 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1/2 Tablespoon ground cumin
- 1 Tablespoon ground pepper
- Chimichurri Sauce
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup minced onion
- 1/4 cup minced red bell pepper
- 1/4 cup finely chopped Italian parsley
- 3 garlic cloves, minced
- 1 Tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
Whisk all sauce ingredients and 1 1/2 teaspoons salt in a medium bowl. Let stand at room temperature for 2 hours.
Whisk all ingredients for the beef, except beef, in a large bowl.
Whisk in 1 Tablespoon salt.
Add beef and toss to coat.
Cover and chill 1 hour, turning occasionally.
Heat grill on high heat.
Put beef with some marinade still clinging on to skewers.
Grill skewers until beef is charred on all sides and cooked to desired doneness.
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The Hill Hangout says
P. S. This is the second time this week I’ve seen potatoes cooked on the grill. I’ve never done them that way. Is there anything special you do to them or do you just throw them on the grill with everything else? Thanks!
Nothing special, really, but they can take longer to cook than your meat. If we keep them whole, we start them first or dice them up and then cook them (on a cookie sheet). The potatoes in the picture are fingerling potatoes so they were small enough to cook whole. In general, I use the grill the same as the oven so whatever I’d do in the oven, I do on the grill!
The Hill Hangout says
This looks fantastic! We grill a lot during the warmer months, too. I’ve never prepared steak this way, but I’m intrigued and will be grilling this very soon! Gonna pin it so I can remember to make it.