steak skewers with chimichurri #SundaySupper
Summer BBQ season is in full swing and these juicy, marinated Steak Skewers with Chimichurri sauce make the perfect grilled family meal.
As much as I grumble about how Summer brings me down, I can always get on board with a cookout. Who doesn’t like smokey, grilled food and more pasta salad than you can shake a stick at? As a kid, I remember my mom making the most amazing pasta salad made with thick spaghetti noodles, broccoli, tomatoes and carrots. We ate it often during the summer months making me quite the happy camper. It was also during these months that my dad would break out the grill to whip up bacon wrapped steaks, BBQ chicken and his specialty: shish kabobs.
While my mom did the majority of cooking in our house, my dad would often cook on the weekends and he was (and still is) a wonderful cook. Shish kabobs were one of his favorites to make during the summertime, and one of my favorite meals to help make.
It was also one of my favorite to eat, but that’s a given.
My dad would start the shish kabob making process by prepping all of the veggies: chunking up vibrant bell peppers, washing mushrooms and cutting red onions into lovely little wedges. When it came the protein, it varied between steak, pork and chicken – although my favorite was his steak shish kabobs. The steak would get chunked up and given a quick marinade before before I got to help skewer all the ingredients onto the long metal skewers.
That was my favorite part. Making patterns and choosing which ingredient to add next. Now that I’m the parent, I get great happiness in passing this step onto them. Encouraging them to be a part of our dinner preparation gives them such a sense of accomplishment and I hope they are forming the same summer grilling memories that I have from my childhood, cooking with my dad.
Here’s the Baby showing off her vegetable patterning skills. I think she’s almost ready for Top Chef.
It’s impossible for me to make shish kabobs of any kind without thinking of being up at the counter with my dad with bowls of ingredients laid out before us, methodically adding vegetables and meat to each kabob. This recipe is very similar to one that he makes, the only real difference being that I separated the meat from the veggies for the simple ease of ensuring that every ingredient cooks for the proper amount of time.
The addition of the vibrant chimichurri sauce adds a kick of flavor and a fun alternative to BBQ sauce. It’s so fresh and full of herbs and spices, this sauce is great on pretty much anything. Slather it on chicken or even stir it into rice for a kicked up side dish. It’s my go-to summer dipping sauce.
Yield: 4 Servings Prep Time: 1 hour Cook Time: 15 minutes Place steak in a large, gallon size ziplock bag. Add 1 Tablespoon olive oil, horseradish, 1 Tablespoon Worcestershire sauce, 2 teaspoon soy sauce, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Seal bag and squish the bag around to coat the beef evenly. Place bag in a bowl and refrigerate for 45-60 minutes. Remove steak from bag and discard marinade. Skewer steaks on metal BBQ skewers (or soaked bamboo skewers). Heat grill to medium high heat. Grill steak skewers until desired donees, flipping once during cook time. Remove from heat, cover loosely with foil and allow to rest for 5 minutes before serving. Place 1/2 cup of olive oil, vinegar, parsley, cilantro, mint, oregano, garlic, crushed red pepper, cumin and lemon juice to the bowl of a food processor. Pulse until sauce is completely smooth (or until your desired consistency). Serve Chimichurri with the steak skewers. Enjoy!
Steak Skewers with Chimichurri Recipe
Yield: 4 Servings
Prep Time: 1 hour
Cook Time: 15 minutes
Place steak in a large, gallon size ziplock bag. Add 1 Tablespoon olive oil, horseradish, 1 Tablespoon Worcestershire sauce, 2 teaspoon soy sauce, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Seal bag and squish the bag around to coat the beef evenly. Place bag in a bowl and refrigerate for 45-60 minutes. Remove steak from bag and discard marinade. Skewer steaks on metal BBQ skewers (or soaked bamboo skewers).
Heat grill to medium high heat. Grill steak skewers until desired donees, flipping once during cook time. Remove from heat, cover loosely with foil and allow to rest for 5 minutes before serving.
Place 1/2 cup of olive oil, vinegar, parsley, cilantro, mint, oregano, garlic, crushed red pepper, cumin and lemon juice to the bowl of a food processor. Pulse until sauce is completely smooth (or until your desired consistency). Serve Chimichurri with the steak skewers. Enjoy!
Looking for more BBQ inspiration for the rest of your summer? Look no further than our Sunday Supper table!
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
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So much goodness. Gotta love a good grilled kabob.
Thanks so much for hosting this week, Jennie!
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I love the “all gone” picture at the end! Shish kabobs sound delish right now! I would love it if you would share this recipe with my recipe link party The Yuck Stops Here this Tuesday evening anytime after 8pm ET on my blog Hot Momma’s Kitchen Chaos. The party lasts ’til next Sunday, so stop by anytime – hope to see you there! HUGS
Thanks so much, Cheryl! And thank you for the invite to your link party!!
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Absolutely beautiful pictures! Great recipe too. I need to make chimichurri sauce soon. Off to print the recipe.
Thank you so much! Yes, the chimichurri sauce is a must – it’s great on anything!
Thank you, Constance!
Forget the steak, just give me some of this chimichurri! Wow that green is amazing!
Chimichurri is the best!!
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I know a gang of hungry Italians who would devour this!
That’s what I like to hear, Sarah!!
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These sound absolutely amazing – so wish I was having these for dinner tonight!
Thanks so much, Melanie! You aren’t a very long drive away, I could save some! 😉
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I totally want this for dinner tonight.
This is a great recipe for a Sunday Supper! Love all the fresh ingredients used with chimichurri, and it really cuts through delicious but fatty beef.
You are so right, the bright tangy sauce is a great way to lighten up the beef. We don’t eat beef all that often so it’s a really nice treat once in a while 🙂
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The flavoring of these is absolutely incredible, love this recipe. Great pics:)
Thank you so much, Matt!
It’s awesome that your dad’s a wonderful cook–mine is a can-cook, meaning that he cooked for me when he came down here recently and we had a stir-fry. Whee! It’s totally impressive what great memories you have of putting these skewers together though–and I love the chimchurri. Thanks for sharing–it was so great to see your recipe and a familiar face on my very first Sunday Supper! 🙂
These look amazing! Can’t wait to try it! Pinned!
Thank you, Zerrin!
I haven’t made beef kebabs yet this summer. Yours look amazing…truly gorgeous photos!
Thank you so much, Liz! They were definitely a hit with the whole family 🙂
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I totally love grilled skewers, they are one of my favorite summertime dinners! Love your flavor combo!
Thank you, Annie!!
Great, great recipe. I usually do a flap steak with chimichurri sauce, but I love kebabs and this is a great way to do it! Pinning!
My mouth is completely watering looking at the recipe. I love chimichurri and your recipe looks perfect!!
Gorgeous photos. The combination with chimichurri and steak skewers is killer!
Oh my … this looks and sounds positively divine!
Love the combination of flavors!
My VERY favourite condiment. Just noticed your instagram feed and off to enjoy that now too.
I love chimichurri sauce but I haven’t made it myself yet. Really need to get onto that.
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Love chimuchurri! Your pictures are just amazing, too. I’m in awe. 🙂
Thank you, Julie!
It’s so much fun to get the kiddos involved in meal prep. Thank you for sharing a bit of your childhood memories with us.
You know, I’ve never made chimichurri before and every time I thought about it, I didn’t know where to turn for a recipe. I’m keeping this one for later.
well I was just craving some ice cream but after reading about steak kabobs with chimichurri sauce,… I think I want to eat this instead!
OhhhEmmmGeeeee the flavors, the colors….mmmmm I love them!!
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They look so juicy, I want to try them soon! 45 minutes marinating time sounds pretty good! And the fresh chimuchurri sauce is the perfect match !
I love how the meat cubes are all stacked up on their own skewers–I’d be the one squirreling away the beef skewers and leaving the veg ones behind! This recipe sounds awesome!
Thank you so much, Anne!
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