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.
Steak Skewers with Chimichurri by Jelly Toast #SundaySupperAs 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. 

Steak Skewers with Chimichurri by Jelly Toast #SundaySupper

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.

skewer patterns by Jelly Toast

Here’s the Baby showing off her vegetable patterning skills. I think she’s almost ready for Top Chef.

Steak Skewers with Chimichurri by Jelly Toast #SundaySupper

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.

Steak Skewers with Chimichurri by Jelly Toast #SundaySupper

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.

Steak Skewers with Chimichurri Recipe

Yield: 4 Servings

Prep Time: 1 hour

Cook Time: 15 minutes

Ingredients

1.3 pound sirloin steak, cut into 1 inch cubes
1 Tablespoon olive oil + 1/2 cup (separated)
2 teaspoons prepared horseradish
1 Tablespoon Worcestershire sauce
2 teaspoons soy sauce
salt and black pepper
1/3 cup red wine vinegar
1 cup Italian parsley leaves
1/2 cup cilantro leaves
10 mint leaves
2 Tablespoons fresh Oregano (or 1/2 teaspoon dried)
2 garlic cloves
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 lemon, juiced

Directions

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!

Notes:

Skewer up some chopped veggies to grill along side your steak for a complete, grilled meal.
July 20th, 2014

Steak Skewers with Chimichurri by Jelly Toast #SundaySupper

Looking for more BBQ inspiration for the rest of your summer? Look no further than our Sunday Supper table!

Happy Sunday!

Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

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