Chimichurri Steak Skewers

When life gets hectic I always seem to find myself in a rut when dinner rolls around. I get bored of chicken and steak marinated in the same old ingredients and often find myself looking for new flavors to make my meals more exciting. Did you know that salad dressing also doubles up as the perfect meat marinade? Any sort of olive oil based dressing will help to flavor your meats and tenderize the meat for a more delicious meal! If you try these delicious Chimichurri Steak Skewers you’ll discover exactly what I’m talking about!

If you’re grilling any sort of meat this summer here are some simple tips to follow so that you can marinate your meat properly and impress event the pickiest of eaters!

  1. Always be sure to refrigerate your meat while marinating it to avoid any sort of bacteria growth. There is no sense in risking the health of your friends or family!
  2. Never recycle used marinade! If you want to serve a side of the marinade as a sauce, make a little extra but never used anything that has come into contact with raw meat!
  3. Flip and/stir around your meat while it’s soaking in the marinade. I prefer to use zip-closure bags to marinate my meats so that I can flip the bag around and massage the marinade into the meat.
  4. Use a lot of flavorings or seasonings in your marinade – or just find a delicious salad dressing like Red Wine Vinegar and Olive Oil dressing from Litehouse!

To make these tasty Chimichurri Steak Skewers I marinated tenderloin steak for 2 hours before grilling. Tenderloin tends to get expensive so if you’re looking to spend less, find a good cut of sirloin steak. Use fresh parsley, oregano and cilantro to make a delicious dipping sauce for serving and save any leftovers for a delicious chicken marinade! Together, these flavors make a deliciously fresh summer meal.

Chimichurri Steak Skewers

Serves 4 | Finish in 25 minutes
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You can easily enhance the flavor of any meat using flavorful salad dressing as a marinade. These steak skewers benefit from a quick marinade in Red Wine Vinegar and Olive Oil dressing and are served with fresh tasting chimichurri sauce.

Ingredients

1 pound sirloin steak cut into cubes

½ cup Litehouse Red Wine Vinegar and Olive Oil dressing

½ red onion, cut into 1” squares

2 red, yellow or orange peppers, cut into 1” squares

1/2 cup red wine vinegar

1 teaspoon kosher salt plus more

3-4 garlic cloves minced

1 shallot, finely chopped

1 teaspoon red pepper flakes

1/2 cup minced fresh cilantro

1/4 cup minced fresh flat-leaf parsley

2 tablespoons finely chopped fresh oregano

3/4 cup extra-virgin olive oil

Directions

Place the meat along with the dressing in a large zip closure bag and seal tightly. Massage the dressing into the meat and allow to marinate for 1 hour.

Meanwhile, prepare the chimichurri sauce by combining vinegar, 1 teaspoon salt, garlic, shallot, and red pepper flakes in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Season with salt to taste.

Heat grill to medium-high heat. Skewer the meat along with the onion and peppers, alternating between the three ingredients. Cook skewers until desired doneness (155 degrees F for medium-well) and then remove from the grill. Serve immediately with chimichurri sauce.


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