Easy Grilled Chimichurri Steak Kabobs Recipe
Introduction
These easy grilled chimichurri steak kabobs are packed with vibrant flavors and perfect for a quick, satisfying meal. Tender cubes of steak marinated in a zesty chimichurri sauce are paired with colorful bell peppers, making a delicious and colorful dish that’s sure to impress.
Ingredients
- 3 lbs filet mignon (or top sirloin steak), cut into 1 ½-inch cubes
- ½ cup chimichurri sauce, plus more for finishing
- 1 tablespoon Worcestershire sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Kosher salt and fresh ground black pepper, to taste
- 1 large green bell pepper, deseeded and cut into 1-inch pieces
- 1 large red bell pepper, deseeded and cut into 1-inch pieces
- 1 large yellow bell pepper, deseeded and cut into 1-inch pieces
Instructions
- Step 1: In a large resealable plastic bag or bowl, combine the steak cubes, chimichurri sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, cumin, and salt and pepper to taste. Toss well to coat the steak evenly. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to marinate.
- Step 2: If using wooden skewers, soak them in water for about 20 minutes to prevent burning. Thread the marinated steak cubes onto skewers, alternating with pieces of green, red, and yellow bell peppers. Leave about 2 inches free at one end. Repeat until all kabobs are assembled (about 8-10 kabobs).
- Step 3: Remove the kabobs from the refrigerator and let them come to room temperature for about 15-20 minutes before grilling. This helps the meat cook evenly and loosens the marinade.
- Step 4: Preheat your grill to medium-high heat (around 400°F) and lightly grease the grates. Place the kabobs on the grill and close the lid. Grill for 4-5 minutes, turning occasionally, until the steak reaches your preferred level of doneness.
- Step 5: Remove the kabobs from the grill using tongs and place on a serving platter. Brush with additional chimichurri sauce if desired and let rest for at least 5 minutes before serving. Enjoy your vibrant and flavorful steak kabobs!
Tips & Variations
- For extra tenderness, marinate the steak overnight to allow flavors to fully develop.
- Use metal skewers for easier grilling, but if using wooden skewers, always soak them beforehand to prevent burning.
- Try adding cherry tomatoes or red onion pieces on the skewers for more variety.
- Serve with rice, crusty bread, or a fresh salad to complete the meal.
Storage
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under the broiler to maintain their juiciness. Avoid microwaving to prevent drying out the steak.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for these kabobs?
Yes, top sirloin, ribeye, or even flank steak can be used. Just adjust cooking times depending on the cut’s thickness and tenderness.
Do I have to use chimichurri sauce in the marinade?
Chimichurri adds a signature fresh and tangy flavor, but you can substitute with your favorite steak marinade or a mix of olive oil, garlic, and herbs if needed.
PrintEasy Grilled Chimichurri Steak Kabobs Recipe
Delicious and easy-to-make grilled chimichurri steak kabobs featuring tender filet mignon marinated in flavorful chimichurri sauce, spices, and grilled to perfection alongside vibrant bell peppers. Perfect for summer barbecues or quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8–10 kabobs 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
Steak and Marinade
- 3 lbs filet mignon (or top sirloin steak), cut into 1 ½-inch cubes
- ½ cup Chimichurri Sauce, plus more for finishing
- 1 tablespoon Worcestershire sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Kosher salt & fresh ground black pepper – to taste
Vegetables
- 1 large green bell pepper, deseeded & cut into 1-inch pieces
- 1 large red bell pepper, deseeded & cut into 1-inch pieces
- 1 large yellow bell pepper, deseeded & cut into 1-inch pieces
Instructions
- Marinate the steak: In a large resealable plastic bag or bowl, combine the steak cubes with chimichurri sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, ground cumin, and kosher salt and black pepper to taste. Toss to ensure all pieces are evenly coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
- Assemble kabobs: Use metal skewers or soak wooden skewers in water for 20 minutes to prevent burning. Thread the marinated steak cubes onto the skewers alternately with the green, red, and yellow bell pepper pieces, leaving about 2 inches of space at the end of each skewer. Repeat until all ingredients are used, making approximately 8-10 kabobs.
- Prepare the grill: Preheat your grill to 400°F using the direct heat method (medium-high heat). Lightly grease the grill grates to prevent sticking.
- Bring steak to room temperature: Remove the marinated steak kabobs from the refrigerator and set them out on the counter for about 15-20 minutes to take off the chill, which helps the marinade flavors loosen up and ensures even cooking.
- Grill the kabobs: Place the skewers on the heated grill with the lid closed. Grill for 4-5 minutes total, turning occasionally to cook evenly on all sides, until the steak reaches your desired level of doneness.
- Rest and serve: Remove the kabobs from the grill and place on a serving platter. Brush generously with additional chimichurri sauce while still hot. Let them rest for at least 5 minutes before serving to allow juices to redistribute. Serve immediately with your favorite sides and enjoy!
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinating overnight enhances flavor and tenderness.
- Letting the meat come to room temperature before grilling ensures even cooking.
- Use a meat thermometer if desired to achieve preferred doneness: 130°F for medium rare, 140°F for medium.
- These kabobs pair well with rice, grilled vegetables, or a fresh salad.
Keywords: chimichurri steak kabobs, grilled steak kabobs, easy steak kabobs, chimichurri marinade, summer grilling recipes
