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Grilled Herbed Steak Skewers with Chimichurri
Course: 3 hours
Servings: 4
Author: Mary Ann Dwyer
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbsp. chopped fresh rosemary
  • 2 Tbsp. chopped fresh thyme
  • 1 1/2 tsp. chopped fresh sage
  • 2 cloves garlic minced
  • juice of 1/2 medium lemon
  • 1/4 cup plus 2 Tbsp. extra-virgin olive oil
  • 1 lb. boneless sirloin steak cut into 1-inch cubes
  • kosher salt and pepper
  • 10-16 baby potatoes Yukon gold or red bliss
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large red onion cut into 1-inch pieces
  • 1 large zucchini cut into 1/4 inch slices, then halved
  • Chimichurri:
  • 1 cup fresh flat-leaf parsley packed
  • 3 cloves garlic
  • 2 Tbsp. fresh oregano leaves
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground pepper
  • 1/2 cup extra-virgin olive oil
  1. Put the parsley, rosemary, thyme, sage, garlic and lemon juice in the bowl of a food processor and pulse until combined. Slowly add in the olive oil and process until smooth.
  2. Sprinkle the steak generously with salt and pepper. Place the steak in a shallow dish and toss with the herb mixture. Cover and refrigerate for 2-3 hours.
  3. While steak is marinating place potatoes in a microwave dish with about 1/3 cup water. Cook on high power, covered for 8 minutes.
  4. After steak is done marinating thread the steak, potatoes, red pepper, red onion and zucchini on skewers alternating the pieces.
  5. Prepare a gas or charcoal grill. When the grill is about 350-375 degrees, grill the skewers turning once, until the vegetables are tender and until the steak is cooked to your liking. I cook mine for about 4 minutes each side for medium steak.
  6. Meanwhile, place all the ingredients for the chimichurri in a food processor. Process for 30-45 seconds. Drizzle over the skewers or serve on the side.