Grilled Steak Kebabs with Chimichurri Sauce

Grilled steak kebabs with chimichurri sauce land in that sweet spot between low-effort prep and big payoff. You get juicy, quickly grilled steak, tender-charred vegetables, and a sharp, herbal sauce that cuts through the richness. The dish shows up often in warm-weather cookouts and is especially at home alongside other grilled meats and salads.

If it’s a busy weeknight, start by getting the steak into the chimichurri marinade first; that can rest while you prep vegetables and heat the grill. If your kitchen is small, clear one cutting board for raw meat and dedicate another for herbs and vegetables so you can move efficiently and safely.

The flavors here lean bright and garlicky with a little heat, and the texture of the steak is tender with light chew, not steakhouse-style thick cuts. This recipe suits home cooks with any grill setup who want guidance on timing and doneness without fussy plating.

Ingredients

Serves 3–4

For the chimichurri sauce and marinade

• 60 g (about 1 cup lightly packed) flat-leaf parsley leaves, finely chopped
• 15 g (about 1/4 cup lightly packed) fresh cilantro leaves, finely chopped or use more parsley if you prefer no cilantro
• 5 g (about 2 Tbsp) fresh oregano leaves, finely chopped or 1 tsp dried oregano
• 3–4 garlic cloves (about 12 g), very finely minced
• 1 small shallot (about 25 g), very finely minced or 2–3 Tbsp finely minced red onion
• 60 ml (1/4 cup) red wine vinegar
• 120 ml (1/2 cup) olive oil, plus a little extra for brushing the grill
• 1/2–3/4 tsp red pepper flakes, to taste
• 3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For the steak kebabs

• 680–700 g (1 1/2 lb) sirloin steak or top sirloin, trimmed and cut into 2.5 cm (1-inch) cubes
• 1 large red bell pepper (about 175 g), seeded and cut into 2.5 cm (1-inch) pieces
• 1 large yellow or orange bell pepper (about 175 g), seeded and cut into 2.5 cm (1-inch) pieces
• 1 medium red onion (about 150 g), peeled and cut into 2.5 cm (1-inch) wedges, layers separated
• 1 small zucchini (about 180 g), sliced into 1.25 cm (1/2-inch) rounds
• 1–1 1/2 Tbsp olive oil
• 3/4 tsp fine sea salt, divided, plus more as needed
• 1/2 tsp freshly ground black pepper, divided
• Metal skewers, or wooden skewers soaked in water for at least 30 minutes

Substitution notes:

• Beef: Ribeye, strip steak, or flat iron also work; just trim excess fat so pieces cook evenly on the skewers.
• *Vegetables: *Substitute mushrooms, cherry tomatoes, or thick yellow squash slices in place of some peppers or zucchini.
• *Vinegar: *Red wine vinegar gives the most classic profile, but sherry vinegar works well if that’s what you have.

Step-by-Step Instructions for Grilled Steak Kebabs with Chimichurri Sauce

1. Make the chimichurri base.
   In a medium bowl, combine the chopped parsley, cilantro, oregano, garlic, and shallot. Sprinkle in the red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

2. Add vinegar and oil.
   Pour in the red wine vinegar and stir to moisten the herbs. Stream in the 1/2 cup olive oil while stirring until the mixture looks loose and spoonable, not pasty. Taste and adjust for salt, acidity, and heat.

Kitchen note: Chimichurri should taste a bit sharper and saltier than you think on its own. Some of that intensity will mellow once it coats the rich steak and vegetables.

3. Set aside sauce for serving.
   Scoop about 120 ml (1/2 cup) of the chimichurri into a small serving bowl, cover, and refrigerate. This portion will be served fresh over the cooked kebabs.

4. Turn some chimichurri into a marinade.
   To the remaining chimichurri in the mixing bowl, add an extra 1 Tbsp olive oil if it seems thick. This looser portion will coat the steak before grilling.

5. Season and marinate the steak.
   Pat the steak cubes dry with paper towels and place them in a shallow dish or zip-top bag. Sprinkle with about 1/2 tsp salt and a pinch of black pepper. Pour the chimichurri marinade over the steak, toss to coat evenly, press out excess air if using a bag, and refrigerate for at least 30 minutes and up to 2 hours.

6. Prep and season the vegetables.
   While the steak marinates, add the bell peppers, red onion, and zucchini to a large bowl. Drizzle with 1–1 1/2 Tbsp olive oil and sprinkle with the remaining 1/4 tsp salt and 1/4 tsp black pepper. Toss until the vegetables are lightly and evenly coated.

7. Preheat the grill.
   Heat a gas or charcoal grill to medium-high, aiming for about 230–260°C (450–500°F). Clean the grates thoroughly and oil them lightly using tongs and a folded, oiled paper towel.

Kitchen note: If the grill grates aren’t well-heated and oiled, the first turn of the kebabs is when sticking and tearing usually happens. Give the grill an extra few minutes to preheat rather than rushing them on.

8. Assemble the kebabs.
   Thread the marinated steak and vegetables onto the skewers, alternating pieces so each skewer has a mix of colors and textures. Don’t pack the ingredients too tightly; leave a little space so heat can circulate and everything browns instead of steams.

9. Bring steak closer to room temperature.
   While you finish skewering and the grill finishes heating, let the assembled kebabs stand at room temperature for about 15 minutes. This helps them cook more evenly.

10. Grill the kebabs: first side.
    Place the kebabs on the hot grill, positioning them perpendicular to the grates to reduce sticking. Close the lid and grill for 3–4 minutes without moving them, until the steak releases easily and you see good grill marks.

11. Rotate and finish cooking.
    Turn the kebabs a quarter turn and cook for another 2–3 minutes. Continue turning every 2–3 minutes until the steak reaches 52–54°C (125–130°F) for medium-rare, or 57–60°C (135–140°F) for medium, usually 8–10 minutes total depending on your grill and steak size.

Kitchen note: Visual cues help if you don’t use a thermometer. Medium-rare steak cubes will feel slightly springy but not firm when pressed with tongs, and juices at the surface will be pink rather than deep red.

12. Rest the kebabs.
    Transfer the grilled kebabs to a platter and loosely tent with foil. Let rest for 5 minutes so the juices redistribute and the carryover heat finishes cooking the center.

13. Serve with chimichurri.
    Stir the reserved fresh chimichurri. Spoon some over the kebabs right before serving, passing the rest at the table so everyone can add more to taste.

What to Expect

The finished grilled steak kebabs are lightly charred at the edges with a juicy center. The vegetables should be tender with a bit of bite left, not completely soft.

Chimichurri brings a strong herbal flavor and a clear hit of garlic. The vinegar keeps the dish bright, while the olive oil rounds out the acidity so it doesn’t taste harsh.

Gas grills tend to cook more evenly but sometimes give lighter browning. Charcoal grills often produce deeper char and a subtle smoky note, which works especially well with the garlicky sauce.

Ingredient brands make small differences too. A fruitier olive oil will read slightly sweeter, while a sharper vinegar will need a pinch more oil or salt to keep the sauce balanced.

Ways to Change It Up

1. Vegetarian-style kebabs with chimichurri.
   Swap the steak for thick slices of portobello mushrooms and extra zucchini and peppers. Brush the vegetables with a bit of oil and a spoonful of chimichurri before grilling, then finish with more sauce at the end. The trade-off is less rich, beefy flavor, but the smoky vegetables take the sauce very well.

2. Spicier version.
   Increase the red pepper flakes to 1–1 1/2 tsp, or add a finely minced fresh chili (like jalapeño or Fresno) into the chimichurri. You can also dust the steak cubes lightly with smoked paprika or chili powder before marinating for extra depth. Just be aware that more chili can crowd out some of the herb brightness.

3. Milder, family-friendly version.
   Reduce red pepper flakes in the sauce to a pinch or omit them. Keep a small bowl of extra flakes or hot sauce on the table so spice lovers can adjust portions on their plates. With less heat, you may want to bump up the garlic slightly to keep the sauce lively.

4. Faster weeknight shortcut.
   Skip the marinating time by seasoning the steak simply with salt, pepper, and a drizzle of oil, grilling as directed, and then coating generously with chimichurri right after cooking. You sacrifice some of the flavor that comes from the marinade soaking in, but still get excellent contrast between the grilled meat and fresh sauce.

Kitchen note: If you skip marinating, be sure to salt the steak cubes at least 15–20 minutes before grilling so the salt has time to dissolve and move into the meat instead of just sitting on the surface.

5. Different cuts of beef.
   Flank or skirt steak can be used if cut across the grain into strips and then into cubes. These cuts are more intensely beefy but can firm up faster, so lean toward medium-rare and keep a close eye on timing.

Serving and Storage

Serve grilled steak kebabs with chimichurri sauce straight from the grill while the steak is still warm and the vegetables are slightly crisp. They work well over rice, quinoa, or couscous, or alongside grilled potatoes or a simple green salad.

The bright, vinegary sauce pairs nicely with other grilled items on the same menu, like chicken or vegetables, so consider making a double batch if you have the herbs on hand. Leftover chimichurri can be used as a quick dressing for grain bowls or roasted vegetables.

Leftover cooked kebabs can be cooled, removed from the skewers, and stored in an airtight container in the refrigerator for up to 3 days. Keep the remaining chimichurri in a separate small container, also refrigerated.

For reheating, gently warm the steak and vegetables in a covered skillet over low heat or in a 160°C (325°F) oven just until heated through. Avoid very high heat, which can overcook and toughen the steak.

Kitchen note: Chimichurri can darken in color after a day in the fridge. That’s normal oxidation of the herbs; the flavor is still good for about 3 days, though it will gradually soften.

Cultural Context

Chimichurri is closely associated with grilled meats in Argentina and Uruguay, where it is served as both a marinade and a table sauce for asado-style cooking. It typically includes parsley, garlic, oregano, vinegar, oil, and chili, and is used with a wide variety of beef cuts.

The sauce itself is uncooked and relies on finely chopped herbs rather than pureeing, which keeps the texture loose and rustic. You can read more about its background and regional variations in this overview from the entry on chimichurri.

For a broader look at grilling traditions and condiments in the region, see this summary of South American herb sauces in the persillade and related sauces article, which touches on similarities in herb-and-garlic mixtures.

Common Questions and Troubleshooting

My steak kebabs turned out tough. What went wrong?

Toughness usually comes from overcooking or from steak cut into very small pieces that cook too quickly. Aim for 1-inch cubes, pull the kebabs when they reach medium-rare to medium, and let them rest before serving. Using a naturally tender cut like sirloin also makes a noticeable difference.

The vegetables burned before the steak was done. How can I fix that?

If your grill runs hot, try cutting the vegetables slightly larger than the steak cubes so they take longer to soften. You can also start the kebabs over slightly cooler, indirect heat and finish with a brief sear over direct heat to get color without scorching.

My chimichurri tastes too sharp or vinegary. How do I balance it?

Stir in another tablespoon or two of olive oil and a small pinch of salt, then let the sauce sit for 5–10 minutes to mellow. Once it is on the rich steak, the acidity will feel more balanced than it does on a spoon.

Can I make the chimichurri in a food processor instead of chopping by hand?

Yes, but use the pulse function and stop while the herbs still have visible pieces. Over-processing turns the sauce into a paste and can make the flavor taste flatter. Scrape down the bowl once or twice so you don’t end up with unevenly chopped herbs.

Is it safe to reuse the chimichurri marinade as a sauce?

Any chimichurri that has been in contact with raw steak should not be used as-is for serving. If you want to use part of the marinade at the table, boil it for at least 1–2 minutes to reduce food safety risk. Keeping a separate portion of chimichurri aside for serving is the simplest approach.

Can I freeze leftover cooked kebabs or chimichurri?

Cooked steak and vegetables can be frozen in an airtight container for up to 2 months, though the vegetables will soften more after thawing. Chimichurri doesn’t freeze particularly well because the herbs darken and the texture changes, so it’s better made in small, fresh batches.

Conclusion

Grilled steak kebabs with chimichurri sauce bring together straightforward skewering and grilling with a sauce that relies more on good chopping and tasting than special equipment. Once you’ve made the chimichurri a couple of times, it becomes easy to adjust the balance of herbs, garlic, and vinegar to match your preferences.

If you try this version, consider leaving a comment and rating to share how it worked in your kitchen. I’m especially interested in any adjustments you make to the heat level, herb mix, or choice of vegetables so other home cooks can benefit from your experience.