Grilled Steak Skewers with Chimichurri Sauce

Steak and chimichurri is a famous combination in Argentina!  Chimichurri is a mixture of herbs, olive oil and aromatics that just works perfectly with a grilled steak.  This recipe uses steak on skewers to serve as appetizers or over a green salad.  Of course, you could also grill whole steaks to serve as a main course.  If there’s leftover sauce, add some more olive oil and dress a lettuce salad for a blast of great flavor.


Ingredients (Serves 6):

3/4 cup olive oil
1/3 cup sherry wine vinegar
2 tbsp. lemon juice
1 cup chopped Italian parsley
1/2 cup chopped fresh basil leaves
2 tbsp. chopped fresh oregano leaves
3 cloves minced garlic
1/4 tsp. freshly ground black pepper
3/4 tsp. Kosher salt
1/4 tsp. crushed red pepper
2 pounds beef top sirloin or beef filet
12 wooden skewers, soaked in water

Method: In a food processor, combine all ingredients except steak.  Pulse to combine.  Alternatively, you can blend the ingredients with a mortar and pestle.   Do not blend to a puree.  Remove half of the sauce and put in bowl.  Reserve remaining sauce.

Cut the steak into 1 1/2” strips and season with salt and pepper.  Transfer to a large plastic resealable bag and add the reserved sauce to cover the meat.  Refrigerate for at least 30 minutes, and up to 3 hours.

Heat grill or skillet over high heat.  Remove meat from bag and shake off excess marinade.  Thread the steak strips onto the damp skewers (to prevent them from burning), and grill each strip for about 2 minutes on each side, until medium rare.  Serve with reserved sauce.

AppetizersSavanna Givens