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This chimichurri steak skewer recipe transforms simple cubed beef into a flavor-packed meal that's sure to impress. The vibrant green chimichurri sauce infuses the meat with bright, herbaceous notes while the quick cooking method ensures juicy, tender bites every time.
I first made these skewers for an impromptu backyard gathering when I needed something impressive with minimal effort. The chimichurri sauce was so popular that guests were literally spooning extra over everything on their plates.
Ingredients
- Fresh herbs: Including parsley, oregano, basil, cilantro, and thyme create the foundation of authentic chimichurri flavor
- Red wine vinegar: Provides the perfect tangy balance to the rich steak
- Shallot and jalapeño: Add complexity and subtle heat without overwhelming
- Quality steak: Like top sirloin or ribeye ensures tender results even with quick cooking
- Extra virgin olive oil: Binds everything together while adding fruity notes
How To Make Chimichurri Steak Skewers
- Prepare the chimichurri:
- Combine all sauce ingredients in a large bowl, stirring thoroughly to ensure herbs are evenly distributed throughout the oil and vinegar. The mixture should rest at room temperature for 1-2 hours, allowing the flavors to meld and the herbs to infuse the oil with their essential oils.
- Prepare the skewers:
- Soak wooden skewers thoroughly in water for at least 30 minutes to prevent charring during cooking. Meanwhile, season steak cubes generously with salt and pepper before tossing with a quarter cup of your freshly made chimichurri sauce, ensuring each piece gets coated for maximum flavor penetration.
- Thread and cook:
- Thread seasoned steak pieces onto soaked skewers with small spaces between each cube to promote even cooking and browning on all sides. Preheat your air fryer to 400°F and arrange skewers in a single layer, cooking for 4-6 minutes total and flipping halfway through for consistent browning.
- Serve with style:
- Remove cooked skewers and immediately brush with additional chimichurri while still hot, allowing the warm meat to further release the aromatic qualities of the herbs. Serve with remaining sauce for generous dipping.
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The fresh oregano in this chimichurri is truly the secret ingredient that sets it apart. My Argentinian neighbor once told me that proper chimichurri should always feature oregano prominently, as it provides the authentic earthy balance to the brighter herbs. Every time I make this recipe, I think of his wisdom shared over our backyard fence.
Herb Selection Guide
The beauty of chimichurri lies in its herb combination. While parsley forms the foundation, each additional herb plays a critical role. Fresh oregano provides traditional Argentinian flavor, while basil adds sweetness, cilantro brings citrus notes, and thyme contributes earthiness. For the best results, use herbs harvested the same day or stored properly with stems in water. Avoid dried herbs in this recipe as they will not provide the same vibrant flavor or proper texture.
Perfect Pairings
These chimichurri steak skewers deserve thoughtful accompaniments. Serve alongside a simple grain like buttered rice or crusty bread to soak up extra sauce. For a complete meal, add grilled vegetables like bell peppers, zucchini, or corn on the cob. The brightness of the chimichurri pairs beautifully with a bold red wine such as Malbec or Cabernet Sauvignon. For a refreshing contrast, consider a simple arugula salad dressed with lemon juice and olive oil.
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Storage and Make-Ahead Tips
The chimichurri sauce actually improves with time as flavors meld. Make it up to three days ahead and store in an airtight container in the refrigerator. The olive oil may solidify slightly when chilled, so remove the sauce about 30 minutes before using. The marinated steak can be prepared and skewered up to 8 hours ahead, kept refrigerated. Leftover cooked skewers will keep for 2-3 days refrigerated, though the meat texture is best enjoyed fresh. For easy reheating, remove meat from skewers and briefly warm in a skillet with a splash of olive oil.
Frequently Asked Questions
- → Can I use a different cut of beef?
Yes, other tender cuts like filet mignon or strip steak also work well, but ensure they are cubed evenly for consistent cooking.
- → How can I make the chimichurri spicier?
Add an extra jalapeño or a pinch of cayenne pepper to increase the heat level to your liking.
- → Can I cook these skewers on a grill instead of an air fryer?
Absolutely! Grill the skewers over medium-high heat, turning occasionally, until browned and cooked through, about 4-6 minutes.
- → How far in advance can I make the chimichurri sauce?
The chimichurri sauce can be made up to one week in advance. Store it in an airtight container in the refrigerator for best results.
- → What should I serve with these skewers?
These skewers pair wonderfully with grilled vegetables, rice, or a fresh green salad to complement the bold flavors.
- → Can I use metal skewers instead of wooden ones?
Yes, metal skewers work perfectly, and you won't need to soak them before using.