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.
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).
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.
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.
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.
Arrange skewers on a platter.
Drizzle with some chimichurri and serve the rest on the side for dipping.
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.
Drink: Malbec, Cabernet Sauvignon, or a smoky Mezcal cocktail
Other bites: Empanadas, grilled vegetables, or roasted potatoes
16 servings