DifficultyBeginner

Tender cubes of beef sirloin are marinated in garlic, herbs, and spices, then grilled to smoky perfection and served with a vibrant, tangy chimichurri sauce. These skewers are perfect for summer cookouts, tapas spreads, or passed appetizers at parties.

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Yields16 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

~16 skewers (serves 6–8 as appetizers)

For the Beef Skewers

1 ½ lbs beef sirloin or flank steak, cut into 1-inch cubes

2 tbsp olive oil

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

½ tsp crushed red pepper flakes (optional)

1 tsp salt

½ tsp black pepper

16 small bamboo or metal skewers (if using bamboo, soak in water for 30 minutes before grilling)

For the Chimichurri Sauce

1 cup fresh parsley leaves, finely chopped

½ cup fresh cilantro leaves, finely chopped

4 cloves garlic, finely minced

½ cup extra virgin olive oil

3 tbsp red wine vinegar

1 tsp dried oregano

½ tsp red pepper flakes

½ tsp salt

¼ tsp black pepper

Marinate the Beef

In a large mixing bowl, combine olive oil, garlic, smoked paprika, cumin, red pepper flakes, salt, and pepper.
Add beef cubes and toss to coat evenly.
Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for deeper flavor).

Make the Chimichurri

In a medium bowl, combine parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper.
Mix well and let stand at room temperature for at least 15 minutes to allow flavors to meld.

Assemble the Skewers

Thread 3–4 cubes of marinated beef onto each skewer.
If desired, alternate with chunks of bell pepper or red onion for color and flavor.

Grill the Skewers

Preheat a grill or grill pan to medium-high heat.
Brush grates lightly with oil to prevent sticking.
Grill skewers for 3–4 minutes per side for medium-rare, or until desired doneness.
Remove from heat and let rest for 2–3 minutes.

Serve

Arrange skewers on a platter.
Drizzle with some chimichurri and serve the rest on the side for dipping.

Tips & Variations

For extra tenderness: Use ribeye or tenderloin instead of sirloin.
Make ahead: Chimichurri can be made up to 3 days in advance and stored in the fridge. Bring to room temperature before serving.
Spice level: Increase or decrease red pepper flakes in both marinade and sauce to taste.
Cooking alternative: If grilling indoors, use a cast iron grill pan for similar char marks.

Suggested Pairings

Drink: Malbec, Cabernet Sauvignon, or a smoky Mezcal cocktail
Other bites: Empanadas, grilled vegetables, or roasted potatoes

Ingredients