Easy 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
