Description
Grilled steak and veggies marinated in vibrant chimichurri sauce. Perfect for a year round barbecue!
Ingredients
Units
- 1 1/4 lb (567 g) steak, cut into 1-1 1/2 inch cubes
- 1/2 cup (30 g) fresh parsley leaves
- 1/2 cup (30 g) fresh cilantro leaves
- 4 cloves garlic
- 1/2 cup (120 ml) olive oil
- 1 tbsp (6 g) red chili flakes
- 1 medium zucchini, cut into 1-inch pieces
- 1 red onion, thickly sliced into chunks
- 1 red bell pepper, cut into 1-inch pieces
- 8-10 small baby potatoes (about 1 lb / 450 g)
- Salt and freshly ground black pepper, to taste
- 8 bamboo skewers, soaked in water for 30 minutes
Instructions
- Bring a pot of salted water to a boil. Add the baby potatoes and cook for 10–12 minutes until just tender. Drain and let cool slightly.
- Preheat a grill or grill pan over medium-high heat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut the steak into 1–1 1/2 inch cubes and season lightly with salt and pepper. Set aside in a large bowl.
- In a food processor, combine the parsley, cilantro, garlic, olive oil, red chili flakes, and a pinch of salt. Pulse until a thick chimichurri sauce forms.
- Pour half of the chimichurri sauce over the steak pieces and toss to coat evenly. Set aside to marinate while you prepare the vegetables.
- In a separate bowl, add the zucchini, red onion, red bell pepper, and boiled baby potatoes. Toss with the remaining chimichurri sauce.
- Assemble the skewers, alternating steak cubes with pieces of zucchini, onion, bell pepper, and baby potatoes, leaving a little space between each piece.
- Grill the kabobs for about 8–10 minutes per side, turning occasionally, until the steak is cooked to your liking and the vegetables are slightly charred.
- Transfer the kabobs to a platter, drizzle with a little extra chimichurri sauce if desired, and serve hot.
Notes
- Parboil the potatoes just until tender — they’ll finish cooking on the grill.
- Use sirloin, flank, or ribeye for tender and flavorful kabobs.
- Soaking wooden skewers prevents them from burning on the grill.
- Reserve a few tablespoons of fresh chimichurri for drizzling over the cooked kabobs.
- Let the steak rest a few minutes after grilling for juicier results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 80