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
Scale
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.
