A simple and easy dinner of Steak Kabobs with Chimichurri Sauce is perfect for weekday or weekend nights.
Steak Kabobs with Chimichurri Sauce is a super easy recipe to pull together for dinner on a busy weekday night. Grocery store shopping day is today. Sucks. I love food and having a house full of food but sometimes I greatly dislike going to the grocery store.
Sometimes, I think of how awesome it would be if I had someone to shop for me on days that I didn’t want to, but I’m way too neurotic for that business. I would freak out if my groceries arrived and the tomatoes weren’t absolutely perfect or if the apples were slightly soft. It takes me forever to pick out fresh items at the grocery.
So to the grocery store I went…without a real list or any meal ideas whatsoever because I didn’t want to go in the first place.
Sometimes that is fun and challenging because I’ll choose items along the way and think up recipes as I go. Other times it doesn’t work out so great and I’m back at the grocery store two days later because I forgot to buy anything of substance.
Today was a good day because beef was involved. A nice Angus sirloin steak to go with the organic CSA zucchini sitting in the refrigerator. An easy, healthy, Paleo, gluten free, clean eating, grilling dinner of steak and zucchini. And adding in some oven roasted yuca fries. Yipppeeeee!! Grocery store shopping success!!
My favorite steak condiment of all time is chimichurri sauce. If you haven’t had it yet, please stop everything you are doing and make it right now. I could (and do) put chimichurri on everything I eat. Fair warning…it’s addictive and soon you’ll be putting it on everything too.
Chimichurri is an uncooked sauce from Argentina, made with fresh parsley, garlic, olive oil, oregano, red pepper flakes, and a vinegar, and is typically served with grilled meats. My version is different from the original and includes cilantro, jalapenos, and lime juice but leaves out the oregano.
Enjoy this easy recipe for Steak Kabobs with Chimichurri Sauce for your next weekday or weekend dinner.
- Any desired amount and any cut of tender beef (cut into large pieces)
- salt and pepper to taste
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/3 cup finely chopped flat leafed parsley
- 1/3 cup finely chopped cilantro
- 4 garlic cloves, mashed and finely minced
- 1/2 whole fresh lime, juiced
- 1 tablespoon fresh or jarred jalapeno, minced
- 1 teaspoon kosher salt
- additional accompaniments: baked yuca fries
- Take beef out of refrigerator 30 minutes before grilling.
- Rub lightly with oil and season generously with salt and pepper. Thread on skewers and grill to desired doneness.
Combine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop.
- Store leftover chimichurri sauce in a covered container in the refrigerator for 2-3 days.