Sizzle and Spice: Grilled Garlic Steak Kabobs with Chimichurri Magic
Learn how to make delicious Grilled Garlic Steak Kabobs with Chimichurri. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
To recreate this delightful dish, you’ll need a few key ingredients that promise to deliver maximum flavor. Here’s what you’ll need:
- 1.5 pounds of sirloin steak, cut into 1-inch cubes
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Wooden skewers, soaked in water for 30 minutes
For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Substitutions: If you’re not a fan of cilantro, feel free to replace it with extra parsley. And for a vegetarian twist, swap the steak with hearty mushrooms or tofu.
Instructions
Bringing this dish to life is simple and rewarding. Here’s how to do it:
- In a large bowl, combine the steak cubes with minced garlic, olive oil, soy sauce, Worcestershire sauce, salt, and pepper. Toss to coat evenly, cover, and let it marinate in the fridge for at least 30 minutes, or overnight for deeper flavor.
- While the steak is marinating, prepare the chimichurri sauce by mixing parsley, cilantro, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and minced garlic in a bowl. Stir well and set aside to let the flavors meld.
- Preheat your grill to medium-high heat. Meanwhile, thread the marinated steak cubes onto the soaked skewers, alternating with pieces of bell pepper and onion.
- Place the skewers on the grill, turning occasionally, for about 10-12 minutes or until the steak reaches your desired level of doneness. I like to aim for a nice char on the edges, which reminds me of those perfect grilling days with grandma.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes. This helps the juices redistribute, ensuring each bite is as succulent as the last.
- Serve the kabobs drizzled with chimichurri sauce, and watch them disappear faster than you can say “delicious!”
