If you’re craving a flavorful and vibrant meal that’s easy to prepare yet impressively delicious, this Chimichurri Steak Skewers Recipe is about to become your new go-to. Combining tender, juicy steak cubes with a bright, herb-packed chimichurri sauce creates a mouthwatering harmony of bold and fresh tastes that will have everyone gathered around the table asking for seconds. Perfect for weeknight dinners or weekend gatherings, these skewers quickly come together and delight with every bite.
Ingredients You’ll Need
Simple, fresh ingredients are all it takes to create the magic in this Chimichurri Steak Skewers Recipe. Each ingredient plays a vital role in building layers of flavor, from the rich olive oil that carries the herbs to the fresh parsley that brightens the sauce with a pop of color.
- Extra virgin olive oil (½ cup): The base of the chimichurri, it adds richness and helps meld the flavors.
- Red wine vinegar (¼ cup): Adds a bright tang that balances the oil and fresh herbs perfectly.
- Shallot, finely diced (½ medium): Provides a mild sweetness and depth to the sauce.
- Jalapeño, seeded and finely diced (1 small): Introduces subtle heat without overpowering the other herbs.
- Fresh parsley, minced (½ cup): The vibrant, restorative herb that gives chimichurri its signature flavor and color.
- Garlic, minced (1 teaspoon): A punchy note that complements the juicy steak beautifully.
- Fresh oregano, minced (1 ½ teaspoons): Brings earthy and slightly peppery undertones.
- Fresh basil, minced (1 teaspoon): Adds a delicate sweetness to the herb medley.
- Fresh cilantro, minced (1 teaspoon): Lends a bright, citrusy freshness that elevates the chimichurri.
- Fresh thyme, minced (½ teaspoon): Provides subtle warmth and complexity.
- Kosher salt (¼ teaspoon + 1 teaspoon): Enhances all the flavors both in the sauce and the steak seasoning.
- Red pepper flakes (a pinch): A little extra heat to awaken your taste buds.
- Wooden skewers, soaked in water: Prevents burning while air frying the steak.
- Steak, cut into 1-inch cubes (1 pound): Top sirloin or ribeye steaks work best for tender, juicy bites.
- Black pepper (½ teaspoon): Adds a warm, spicy accent to the steak.
- Chimichurri sauce (1 cup, divided): Coats the steak for marinating and acts as a zesty finishing sauce.
How to Make Chimichurri Steak Skewers Recipe
Step 1: Prepare the Chimichurri Sauce
Start by whisking together extra virgin olive oil, red wine vinegar, and all those gorgeous fresh herbs with finely diced shallot, jalapeño, garlic, salt, and a pinch of red pepper flakes. Mixing these ingredients allows the flavors to marry perfectly. Let the sauce rest at room temperature for 1 to 2 hours so the herbs fully infuse the tangy, oily base. This step is where the magic of the Chimichurri Steak Skewers Recipe truly begins.
Step 2: Soak the Skewers
While your chimichurri flavors meld, soak the wooden skewers in water for at least 30 minutes. This simple step is crucial because it prevents the skewers from burning when they hit the high heat of the air fryer, keeping your cooking safe and the flavors intact.
Step 3: Season and Marinate the Steak
Pat the steak cubes dry with paper towels for better searing, then season them generously with kosher salt and black pepper. Toss these juicy cubes in ¼ cup of the freshly made chimichurri, ensuring every piece is luxuriously coated. This marinade tenderizes the steak and infuses it with herbal goodness, setting up the Chimichurri Steak Skewers Recipe for success.
Step 4: Thread the Skewers
Thread your marinated steak cubes onto the soaked wooden skewers, leaving a little space between pieces to allow even cooking. This also creates those tempting grill marks and allows the heat to circulate properly, so each bite comes out perfectly cooked.
Step 5: Air Fry the Steak Skewers
Preheat your air fryer to 400°F (200°C). Arrange the steak skewers in a single layer inside the basket—if you have many, work in batches to avoid overcrowding. Air fry them for 4 to 6 minutes, turning halfway through, until the steak is beautifully browned and cooked to your preferred doneness. This quick cooking locks in the juices, creating tender, flavorful bites every time.
Step 6: Serve the Chimichurri Steak Skewers
After cooking, immediately brush the skewers with the remaining chimichurri sauce to add a bright, fresh finish. Serve the extra sauce on the side for dipping, so each skewer bursts with vibrant flavor with every bite.
How to Serve Chimichurri Steak Skewers Recipe
Garnishes
Fresh garnishes really elevate these skewers. Sprinkle chopped parsley or a few whole cilantro leaves over the top for a fresh green pop. Thinly sliced red onion or a wedge of lime on the side adds tangy brightness that plays beautifully with the herbaceous chimichurri flavors.
Side Dishes
Pairing your Chimichurri Steak Skewers Recipe with the right sides makes all the difference. Light and refreshing options like a crisp mixed green salad or grilled vegetables complement the richness of the steak. For a heartier meal, serve alongside buttery mashed potatoes or fluffy rice to soak up that irresistible chimichurri sauce.
Creative Ways to Present
For a fun twist at gatherings, serve these skewers over warm pita bread with dollops of tangy Greek yogurt or a smear of hummus. Alternatively, chop the grilled steak off the skewers and toss it into tacos or grain bowls with fresh veggies and extra chimichurri drizzled on top for a vibrant, crowd-pleasing feast.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chimichurri Steak Skewers, store them in an airtight container in the refrigerator for up to three days. Keep the steak and sauce separate to maintain the best texture. When you’re ready to enjoy leftovers, simply reheat and brush with fresh chimichurri.
Freezing
You can freeze the marinated steak cubes before threading, wrapped tightly in plastic wrap or stored in a freezer-safe bag; they’ll keep for up to 2 months. For best results, thaw overnight in the refrigerator before cooking. Cooked skewers don’t freeze as well as steak tends to lose juiciness when reheated after freezing.
Reheating
To reheat your chimichurri steak skewers, use a low heat setting in the oven or air fryer for just a few minutes until warmed through. Avoid the microwave if you want to keep the steak tender and delicious. Always reapply a little chimichurri sauce to revive that fresh, herbal flavor.
FAQs
Can I use other types of meat for this recipe?
Absolutely! While steak is classic, you can use chicken breast, shrimp, or even firm tofu. Just adjust the cooking time accordingly to ensure the protein is cooked through but still juicy.
Do I have to use an air fryer to cook the skewers?
Nope! Grilling these skewers over a hot grill works wonderfully and adds a smoky char. You can also broil them in your oven on a broiler pan if you don’t have an air fryer.
Can I prepare the chimichurri sauce in advance?
Yes! In fact, letting the sauce rest for a couple of hours or even overnight really deepens the flavor. Just store it in the fridge in an airtight container and bring it back to room temperature before using.
How spicy is this Chimichurri Steak Skewers Recipe?
The heat level is mild to moderate, thanks to the single jalapeño and pinch of red pepper flakes. You can always adjust the spice up or down by adding more or less jalapeño and flakes according to your taste.
What cut of steak is best for skewers?
Top sirloin and ribeye are ideal because they’re tender and flavorful. Avoid tougher cuts, as they may need longer cooking and won’t be as juicy on the quick-cook skewers.
Final Thoughts
There’s something truly special about the bright, herbaceous kick the chimichurri sauce brings to perfectly cooked steak cubes on a skewer. This Chimichurri Steak Skewers Recipe is bursting with fresh flavors and is so straightforward to whip up, it’s perfect whether you’re cooking for family dinner or entertaining guests. Trust me, once you try it, it’ll become one of your favorite recipes to come back to again and again.
Print
Chimichurri Steak Skewers Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: Argentinian
Description
These Chimichurri Steak Skewers are a vibrant and flavorful dish featuring tender steak cubes marinated in a fresh, herbaceous chimichurri sauce. Quickly cooked in an air fryer, the skewers deliver juicy, slightly charred meat complemented by zesty and aromatic herbs and spices. Perfect for a quick weeknight dinner or a fun appetizer, this recipe serves six and is easy to prepare in just 25 minutes.
Ingredients
Chimichurri Sauce
- ½ cup (107 g) extra virgin olive oil
- ¼ cup (60 g) red wine vinegar
- ½ medium shallot, finely diced (about 2 tablespoons)
- 1 small jalapeño, seeded and finely diced (about 2 tablespoons)
- ½ cup fresh parsley, minced
- 1 teaspoon garlic, minced
- 1 ½ teaspoons fresh oregano, minced
- 1 teaspoon fresh basil, minced
- 1 teaspoon fresh cilantro, minced
- ½ teaspoon fresh thyme, minced
- ¼ teaspoon kosher salt
- 1 pinch red pepper flakes
Steak Skewers
- Wooden skewers, soaked in water for 30 minutes
- 1 pound steak, cut into 1-inch cubes (top sirloin or ribeye recommended)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chimichurri sauce (from recipe above), divided
Instructions
- Prepare the Chimichurri Sauce: In a large bowl, combine the olive oil, red wine vinegar, diced shallot, diced jalapeño, minced parsley, garlic, oregano, basil, cilantro, thyme, kosher salt, and red pepper flakes. Stir thoroughly to combine all the ingredients. Let the mixture rest at room temperature for 1-2 hours to allow the flavors to meld together. Store leftovers in a sealed container in the fridge for up to one week. Stir well before using to remix any separated ingredients.
- Soak the Skewers: Submerge wooden skewers in water for at least 30 minutes before cooking. This step helps prevent the skewers from burning in the air fryer.
- Season and Marinate the Steak: Pat the steak cubes dry with paper towels to remove excess moisture. Season them evenly with kosher salt and black pepper. Place the cubes in a medium bowl and toss with ¼ cup of the chimichurri sauce, ensuring all pieces are thoroughly coated. Reserve the remaining chimichurri sauce for serving.
- Thread the Skewers: Carefully thread the marinated steak cubes onto the soaked wooden skewers, leaving a little space between each piece. This spacing ensures even cooking and browning on all sides.
- Air Fry the Steak: Preheat your air fryer to 400°F (200°C). Arrange the skewers in a single layer inside the air fryer basket, working in batches if needed to avoid overcrowding. Air fry the skewers for 4 to 6 minutes, flipping each one halfway through the cooking time, until the steak is nicely browned and cooked to your preferred level of doneness.
- Serve: Remove the cooked skewers from the air fryer. Immediately brush them with some of the reserved chimichurri sauce for an extra burst of flavor. Serve the remaining sauce on the side for dipping and enjoy the skewers warm for the best taste experience.
Notes
- Soaking wooden skewers prevents them from burning during cooking.
- Let the chimichurri sauce rest for 1-2 hours to develop deeper flavors.
- If using metal skewers, soaking is not necessary.
- Adjust the amount of jalapeño or red pepper flakes to control spice level.
- Steak can be substituted with other meats or firm vegetables if desired.
- Leftover chimichurri sauce can be refrigerated for up to one week.
