The Scoop
Fancy Steak Skewers mix zesty chimichurri with tender steak cubes and charred veggies, perfect for grilling nights.
The first time I made these steak skewers, it was on a summer evening, right after my sister’s wedding. Picture this: we were halfway through cleaning up the chaos of paper lanterns and mismatched chairs when my uncles demanded 'real food.' With beef tenderloin left over, I delved into my aunt’s herb garden, transforming the fresh parsley and cilantro into the key components of a zesty chimichurri. I remember smashing garlic on the wooden cutting board, its aroma filling the air, while my cousins debated the virtues of red wine vinegar. My grandfather cheerfully offered his expert grilling skill, honed over decades. Those skewers, alternated with bright cherry tomatoes and onion chunks, became our post-wedding feast.
Two things hit me that day: patience with a splash of olive oil really brings the chimichurri to life, and there is no substitute for allowing a grill to reach its ideal heat before laying down the skewers. Each sizzle was met with cheers as the beef charred just right, enveloping us in smoky warmth. My brother insisted that soaking the wooden skewers was like speaking the language of barbecue. Every turn of those skewers was a celebration—one that embraced both family and flavor.
Graced by simplicity and spontaneity, those steak skewers embodied the joy of family gatherings, underscored by conversations about forgotten recipes and new beginnings. Now, whenever I make this dish, I reflect on the importance of balancing boldness with ease, much like life’s milestones, really.
Ingredients
For the chimichurri sauce:
- 2 cloves garlic
- 1/2 teaspoon salt, plus more, to taste
- 1 1/4 cups fresh cilantro, chopped
- 1 1/4 cups fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 teaspoon red pepper flakes
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- black pepper, to taste
For the skewers:
- 1 1/2 pounds beef tenderloin, cut into cubes
- 1 red onion, cut into large cubes
- 1 (16-ounce) carton cherry tomatoes
- extra-virgin olive oil, to taste
- salt, to taste
- black pepper, to taste
Directions
- Soak 6 wooden skewers in water for at least 10 minutes..
- Preheat a grill to medium heat.
- On a cutting board, add the garlic cloves and smash them.
- Add 1/2 teaspoon of the salt to the smashed garlic cloves and continue to smash the cloves until they become a paste.
- Transfer the garlic paste to a small bowl.
- Add the cilantro, the parsley, the oregano, the red pepper flakes, and the red wine vinegar and stir to combine.
- Gradually add 1/2 cup of the olive oil to the garlic mixture, while whisking.
- Season the chimichurri with the extra salt and the black pepper.
- On each of the soaked skewers, arrange 4-5 pieces of the steak, 2-3 pieces of the onion, and 2-3 of the tomatoes alternating between each until the skewers are filled.
- Brush the skewers on all sides with the extra olive oil.
- Season the skewers on all sides with the extra salt and the black pepper.
- Add the skewers to the grill and cook, turning them once, until they are charred on both sides and the steak reaches a minimum internal temperature of 135 degrees F for a medium-rare doneness, about 4-5 minutes per side.
- Serve the skewers with the chimichurri.
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