Description
Chimichurri Steak Skewers are a flavorful and juicy appetizer or main-course option, featuring tender steak cubes marinated and brushed with a fresh, zesty chimichurri sauce. Cooked quickly in an air fryer, grill, oven, or skillet, these skewers deliver a vibrant taste with minimal effort and are perfect for gatherings or weeknight dinners.
Ingredients
Units
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Chimichurri Sauce
- 1/2 cup (107 g) extra virgin olive oil
- 1/4 cup (60 g) red wine vinegar
- 1/2 medium shallot, finely diced (about 2 tablespoons)
- 1 small jalapeño, seeded and finely diced (about 2 tablespoons)
- 1/2 cup fresh parsley, minced
- 1 teaspoon garlic, minced
- 1 1/2 teaspoons fresh oregano, minced
- 1 teaspoon fresh basil, minced
- 1 teaspoon fresh cilantro, minced
- 1/2 teaspoon fresh thyme, minced
- 1/4 teaspoon kosher salt
- 1 pinch red pepper flakes
Steak Skewers
- 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
- 1/2 teaspoon black pepper
- 1 cup chimichurri sauce (from recipe above), divided
Instructions
- Prepare the Chimichurri Sauce: In a large bowl, combine the olive oil, red wine vinegar, diced shallot, diced jalapeño, minced parsley, garlic, oregano, basil, cilantro, thyme, kosher salt, and red pepper flakes. Stir thoroughly to combine all the ingredients. Let the mixture rest at room temperature for 1-2 hours to let the flavors meld together. Store leftovers in a sealed container in the fridge for up to one week. Before using, stir well to remix any separated ingredients.
- Soak the Skewers: Submerge wooden skewers in water for at least 30 minutes before using. This prevents them from burning during cooking.
- Season and Marinate the Steak: Pat the steak cubes dry with paper towels. Season them with kosher salt and black pepper. Place the cubes in a medium bowl and toss with ¼ cup chimichurri sauce, ensuring all pieces are evenly coated. Reserve the rest of the sauce for serving.
- Thread the Skewers: Thread the seasoned and marinated steak cubes onto the soaked skewers, leaving a little space between each piece for even cooking.
- Air Fry the Steak: Preheat your air fryer to 400°F (200°C). Arrange the skewers in a single layer in the air fryer basket, working in batches if necessary. Air fry for 4-6 minutes, flipping each skewer halfway through cooking, until steak is browned and reaches your desired doneness.
- Serve: Remove the skewers from the air fryer. Immediately brush with some of the reserved chimichurri sauce and serve the remainder of the sauce on the side for dipping. Enjoy the skewers warm.
Notes
- You can use grilling, oven, or skillet methods if you don’t have an air fryer.
- Grill: Cook over medium-high heat for 3–4 minutes per side.
- Oven: Roast at 400°F (200°C) for 8–12 minutes, flipping halfway through.
- Skillet: Cook on medium-high with oil for 4–6 minutes per side.
- Letting the chimichurri rest for 1–2 hours allows the flavors to develop fully.
- For best results, use top sirloin or ribeye steak for tenderness.
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 0.7g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 4.3g
- Unsaturated Fat: 18.1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 21g
- Cholesterol: 52mg
