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Flavorful Grilled Steak Kabobs Recipe with Easy Fresh Chimichurri Marinade

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These grilled steak kabobs feature juicy top sirloin marinated in a fresh, tangy chimichurri sauce, perfect for quick and flavorful grilling. Ideal for casual dinners or entertaining, they deliver bold flavors with simple ingredients.

Ingredients

Scale
  • 1.5 pounds top sirloin steak, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes to prevent burning)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the chimichurri marinade: In a medium bowl, combine parsley, minced garlic, red wine vinegar, dried oregano, and red pepper flakes. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste. For chunkier texture, pulse parsley and garlic briefly in a food processor before mixing.
  2. Marinate the steak: Place cubed steak in a large bowl or zip-top bag. Pour about half of the chimichurri marinade over the steak, toss gently to coat. Cover and refrigerate for at least 20 minutes, up to 2 hours. Reserve remaining marinade for basting and serving.
  3. Prepare veggies and skewers: Cut bell peppers and red onion into 1-inch pieces. Soak wooden skewers in water for 30 minutes if using. Preheat grill to medium-high heat (around 400°F).
  4. Assemble kabobs: Thread steak cubes alternately with bell pepper and onion pieces onto skewers, keeping them snug but not too tight.
  5. Grill kabobs: Place skewers on hot grill. Cook 4-6 minutes per side, turning once or twice, until steak reaches desired doneness (medium-rare about 135°F). Baste occasionally with reserved chimichurri marinade. Avoid overcooking.
  6. Rest and serve: Remove kabobs from grill and let rest for 5 minutes to redistribute juices. Serve with remaining chimichurri sauce drizzled on top or on the side.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Marinate steak for at least 20 minutes, ideally up to 2 hours for best flavor and tenderness. Preheat grill properly to get good sear marks and avoid overcooking. Use tongs gently to turn kabobs and let rest after grilling. Chimichurri sauce tastes better after sitting for a few hours or overnight. Adjust red pepper flakes to control spiciness.

Nutrition

Keywords: grilled steak kabobs, chimichurri marinade, easy grilling recipe, steak kabobs, backyard barbecue, quick dinner, fresh herbs, summer grilling

Find it online: https://tastypierecipes.com/flavorful-grilled-steak-kabobs-recipe-with-easy-fresh-chimichurri-marinade/