Steak Skewers Recipe

Prepare steak and vegetables

Trim fat from the sirloin and cut into roughly 1-inch cubes. Cut red onion into 1-inch wedges (separate layers) and green pepper into 1-inch squares. Rinse tomatoes and pat dry.

Season

Place steak cubes in a bowl, drizzle with 1 tablespoon neutral oil, sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat evenly.

Assemble skewers

Thread steak, tomato, red onion and green pepper onto soaked wooden or metal skewers in this order: steak - tomato - onion - pepper - steak (or repeat) leaving about 1 inch of skewer on each end. Make 6 skewers total, distributing ingredients evenly.

Preheat grill or pan

Preheat a grill to medium-high (about 425–450°F / 220–230°C) or heat a heavy cast-iron skillet over medium-high heat. Lightly oil the grates or the pan with the 1 tablespoon neutral oil.

Cook skewers

Place skewers on the hot grill or skillet. Cook 2–3 minutes per side, rotating every 2–3 minutes to get an even sear, about 8–10 minutes total for medium-rare to medium depending on cube size. Brush chimichurri on the tops during the last 2 minutes of cooking (reserve some sauce for finishing).

Rest and finish

Transfer skewers to a platter and let rest 4–5 minutes. Spoon or brush additional chimichurri over the skewers before serving.

Combine ingredients

In a food processor or blender, add 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 1/2 cup roasted red bell pepper, 2 garlic cloves, 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 tablespoon lemon juice (if using). Pulse 6–8 times until mixture is mostly smooth but still has some texture. Scrape down sides as needed.

Taste and adjust

Taste the chimichurri and adjust seasoning: add more salt, a splash more vinegar or lemon for brightness, or a little extra oil if it seems too thick. The sauce should be spoonable for brushing but not paper-thin.

Reserve and use

Reserve about one-third of the chimichurri for finishing. Use the remaining sauce to brush skewers during the last minutes of cooking. Store any leftover sauce in an airtight container refrigerated for up to 4 days.