Can I make these skewers ahead of time for entertaining?

Absolutely! Marinate the steak and thread onto skewers a few hours in advance. Keep covered in the fridge until ready to cook. Make the chimichurri up to a day ahead for even more flavor.

What’s the best steak to use for these skewers?

Top sirloin and ribeye are favorites because they’re tender and flavorful, but strip steak or flank steak (cut against the grain) work well too. Go for well-marbled cuts for maximum juiciness.

Is it possible to make this dish without an air fryer?

Definitely. Grilling, broiling, oven roasting, or pan-searing all deliver delicious results. Just adjust cook time as needed; you’re looking for caramelized outsides and your preferred doneness inside.

What if I don’t have all the fresh herbs for the chimichurri?

No worries! Parsley is essential. For the others, mix and match what you have, or use dried versions (using about a third the amount of fresh). The sauce will still be fresh and fantastic.

Chimichurri Steak Skewers Recipe

Name: Chimichurri Steak Skewers Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Argentinian
Ingredients: ½ cup (107 g) extra virgin olive oil; ¼ cup (60 g) red wine vinegar; ½ medium shallot, finely diced (about 2 tablespoons); 1 small jalapeño, seeded and finely diced (about 2 tablespoons); ½ cup fresh parsley, minced; 1 teaspoon garlic, minced; 1 ½ teaspoons fresh oregano, minced; 1 teaspoon fresh basil, minced; 1 teaspoon fresh cilantro, minced; ½ teaspoon fresh thyme, minced; ¼ teaspoon kosher salt; 1 pinch red pepper flakes; Wooden skewers, soaked in water for 30 minutes; 1 pound steak, cut into 1-inch cubes (top sirloin or ribeye recommended); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup chimichurri sauce (from recipe above), divided

Sink your teeth into these utterly irresistible Chimichurri Steak Skewers—the kind of meal that delivers big, bold flavors with almost no effort! Gorgeous morsels of steak get a zesty, herbal soak in fresh chimichurri, then cooked to juicy perfection in minutes. Whether you use an air fryer, grill, oven, or skillet, this dish is a real weeknight hero—perfect for anyone craving something vibrant, quick, and wildly tasty. Pair these skewers with your favorite simple sides for a meal that truly feels special, but couldn’t be easier to pull off.

Why You’ll Love This Recipe

Lightning Fast: From start to finish, these steak skewers can be on the table in about 25 minutes—yes, you read that right. That means less kitchen time, more savoring time.
Packed with Bright Flavor: The homemade chimichurri is a game-changer. Herbaceous, tangy, just a little spicy—each bite bursts with fresh, lively flavor.
Flexible Cooking Methods: Use whatever cooking technique fits your mood or kitchen setup, from air fryer to grill or oven.
Effortlessly Impressive: Whether feeding the family or entertaining, these skewers make you look like a kitchen pro—no fuss, lots of wow.
Customizable: The marinade works beautifully with different proteins or veggies, making it easy to adapt for different tastes or dietary needs.

Ingredients You’ll Need

Gather a handful of fresh ingredients and you’re well on your way to steak skewer bliss! Here’s a run-down of what you’ll need, plus a few tips to get the most out of each:

Extra Virgin Olive Oil: The base of the chimichurri—brings richness and ties all the flavors together.
Red Wine Vinegar: Gives the sauce its signature tang. Don’t skip—it brightens the whole dish.
Shallot: Adds gentle sweetness and depth to the chimichurri.
Jalapeno (seeded): For just a whisper of heat that lifts the herbs.
Fresh Parsley: The main player—use flat-leaf for best flavor.
Garlic: A must in chimichurri! Freshly minced for the biggest punch.
Fresh Oregano, Basil, Cilantro, Thyme: Each of these herbs layers in complexity. Feel free to adjust based on what you have on hand.
Kosher Salt & Red Pepper Flakes: Balance and a gentle kick.
Steak (top sirloin, ribeye): Cut into cubes for tenderness—these cuts stay juicy when cooked quickly.
Black Pepper: Simple seasoning for the steak.
Wooden Skewers: Soak these to prevent burning during cooking.
Chimichurri Sauce: Some for marinating, some for serving—don’t skimp!

Tip: If you don’t have all the fresh herbs, doubling up on parsley and a splash more vinegar still makes for a delicious chimichurri.

Variations

Want to make these skewers your own? Absolutely! Here are some ideas to spark your creativity:

Different Proteins: Substitute chicken, shrimp, or even halloumi cheese cubes for the steak.
Vegetarian/Vegan Twist: Replace steak with portobello mushrooms or chunks of zucchini and bell pepper for a plant-based feast.
Spice It Up: Prefer a bit more heat? Throw in extra jalapeno or a pinch more red pepper flakes.
Herb Swap: Can’t find fresh oregano or thyme? Use dried, but reduce the amounts, or stick to parsley and cilantro for a simpler take.
Citrus Kick: Add a splash of lime juice to the chimichurri for a tangy twist.

How to Make Chimichurri Steak Skewers

Step 1: Make the Chimichurri Sauce

In a bowl, mix olive oil, red wine vinegar, shallot, jalapeno, parsley, garlic, oregano, basil, cilantro, thyme, salt, and red pepper flakes. Stir well and let it sit at room temperature for 1–2 hours—this step builds depth of flavor. (Short on time? Even a 20-minute rest works!)

Step 2: Prep the Steak

Soak wooden skewers in water for at least 30 minutes. This helps prevent burning, especially if you’re grilling or air frying.

Pat steak cubes dry. Toss them with salt and pepper for a simple seasoning that lets the chimichurri shine.

Step 3: Marinate and Skewer

In a bowl, mix steak cubes with about a quarter of your chimichurri sauce. Let them marinate briefly while you heat your cooking device.

Thread steak cubes onto the soaked skewers, leaving a little space between each piece for even cooking.

Step 4: Cook the Skewers

Air Fryer: Preheat to 400°F. Arrange skewers in a single layer (you may need to work in batches). Cook 4–6 minutes, flipping halfway, until browned and cooked to your liking.
Grill: Medium-high heat, 3–4 minutes per side.
Oven: Bake at 400°F for 8–12 minutes, flipping halfway through.
Skillet: Medium-high heat, 4–6 minutes per side.

Step 5: Finish and Serve

Brush steaks immediately with a bit more of the reserved chimichurri, then serve the rest on the side for dipping. That contrast of charred meat and fresh, punchy sauce—it’s simply addictive.

Pro Tips for Making the Recipe

Don’t Rush the Marinade: Even 10–15 minutes gives the steak extra flavor, but longer is even better. If you have the time, pop them in the fridge for up to an hour.
Room Temperature Steak: Let steak sit out for 15 minutes before cooking for a juicier result.
Don’t Overcrowd: Cook skewers in batches if needed—cramming them together steams the steak instead of charring it.
Use a Meat Thermometer: If you want precision, aim for 130–135°F for medium-rare.
Rest Before Serving: Let the skewers sit for a couple minutes off the heat. They’ll be even juicier.

How to Serve

There’s something about these steak skewers that begs for simple accompaniments so those flavors get to sing.

On the Plate

Pile skewers over fluffy rice, garlicky mashed potatoes, or a bed of lemony couscous. They’re also fabulous alongside crispy roasted potatoes or grilled veggies.

Side Sauces

Extra chimichurri is non-negotiable—set it out for generous dunking. A cucumber yogurt sauce or even a quick slaw makes a cooling contrast.

Entertaining?

Serve these skewers as party appetizers right off the skewer, alongside toothpicks or crusty bread for sopping up sauce.

Make Ahead and Storage

Storing Leftovers

Refrigerate cooked skewers (off the stick, if possible) in an airtight container. Chimichurri sauce gets even more flavorful with time—store it separately for up to 1 week.

Freezing

While fresh is best, cooked steak cubes (without sauce) freeze well for up to 2 months. Thaw completely and reheat gently. Note: Chimichurri sauce doesn’t freeze well due to the herbs and oil.

Reheating

Pop the steak cubes in a skillet over medium heat, just until warmed through, or use a microwave if you’re in a pinch. Drizzle with extra sauce after reheating for best texture and flavor.

FAQs

Can I make these skewers ahead of time for entertaining?

Absolutely! Marinate the steak and thread onto skewers a few hours in advance. Keep covered in the fridge until ready to cook. Make the chimichurri up to a day ahead for even more flavor.
What’s the best steak to use for these skewers?

Top sirloin and ribeye are favorites because they’re tender and flavorful, but strip steak or flank steak (cut against the grain) work well too. Go for well-marbled cuts for maximum juiciness.
Is it possible to make this dish without an air fryer?

Definitely. Grilling, broiling, oven roasting, or pan-searing all deliver delicious results. Just adjust cook time as needed; you’re looking for caramelized outsides and your preferred doneness inside.
What if I don’t have all the fresh herbs for the chimichurri?

No worries! Parsley is essential. For the others, mix and match what you have, or use dried versions (using about a third the amount of fresh). The sauce will still be fresh and fantastic.

Final Thoughts

Chimichurri Steak Skewers are the kind of dish that make you rethink weeknight dinners. It’s fast, full of flavor, and flexible enough for busy schedules or special gatherings. There’s just something unbeatable about sizzling steak with a punchy, homemade sauce—so dive in, experiment, and let the flavors win you over. Give it a try, and this might just become your new favorite way to enjoy steak any night of the week.