Chimichurri Sauce with Steak (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
½ cup (107 g) extra virgin olive oil
02 -
¼ cup (60 g) red wine vinegar
03 -
½ medium shallot, finely diced (about 2 tablespoons)
04 -
1 small jalapeno, seeded and finely diced (about 2 tablespoons)
05 -
½ cup fresh parsley, minced
06 -
1 teaspoon garlic, minced
07 -
1 ½ teaspoons fresh oregano, minced
08 -
1 teaspoon fresh basil, minced
09 -
1 teaspoon fresh cilantro, minced
10 -
½ teaspoon fresh thyme, minced
11 -
¼ teaspoon kosher salt
12 -
1 pinch red pepper flakes
→ Steak Skewers
13 -
wooden skewers, soaked in water for 30 minutes
14 -
1 pound steak, cut into 1-inch cubes (top sirloin or ribeye recommended)
15 -
1 teaspoon kosher salt
16 -
½ teaspoon black pepper
17 -
1 cup chimichurri sauce, divided (from the recipe above)
# Instructions:
01 -
In a large bowl, combine all the chimichurri sauce ingredients. Stir well to combine. Let the mixture rest at room temperature for 1-2 hours to allow the flavors to develop. Store the sauce in a sealed container in the refrigerator for up to one week. Stir before using to mix any separated ingredients.
02 -
Soak the wooden skewers in water for at least 30 minutes to prevent burning. Season the steak cubes with salt and pepper. In a medium bowl, toss the steak cubes with ¼ cup chimichurri sauce, reserving the rest for serving.
03 -
Thread the seasoned steak cubes onto the skewers, leaving space between each piece for even cooking.
04 -
Preheat your air fryer to 400°F. Arrange the steak skewers in a single layer in the air fryer basket. Work in batches if necessary. Air fry for 4-6 minutes, flipping halfway through, until browned and cooked to your desired doneness.
05 -
Remove the skewers from the air fryer and brush with some reserved chimichurri sauce. Serve warm with the remaining chimichurri sauce on the side for dipping.
# Notes:
01 -
For added flavor, let the steak marinate with chimichurri sauce for up to 24 hours before cooking.