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These chimichurri beef skewers turn ordinary steak cubes into an amazing flavor-packed dish that'll wow everyone at the table. The bright green sauce soaks the meat with herby goodness while quick cooking keeps every bite juicy and tender.
I whipped these skewers up during a last-minute backyard hangout when I needed something fancy without tons of work. Everyone went crazy for the chimichurri - they were literally putting extra sauce on everything they ate.
What You'll Need
- Garden herbs: Parsley, oregano, basil, cilantro, and thyme work together to create that true chimichurri magic
- Red wine vinegar: Brings the perfect zingy kick against the meaty steak
- Shallot and jalapeño: Give depth and gentle spice without going overboard
- Good steak: Top sirloin or ribeye will stay tender even with fast cooking methods
- Extra virgin olive oil: Pulls everything together and adds subtle fruitiness
Putting It All Together
- Mix up your sauce:
- Throw all the sauce stuff in a big bowl and stir it well so the herbs get completely mixed with the oil and vinegar. Let it sit out for 1-2 hours so all the flavors can get friendly and the herbs can release their tasty oils.
- Get your skewers ready:
- Dunk wooden skewers in water for at least 30 minutes so they don't burn when cooking. While they're soaking, sprinkle your steak chunks with salt and pepper, then toss them with about a quarter cup of your fresh chimichurri so every piece gets a nice coating.
- Load and cook:
- Stick the seasoned meat onto your wet skewers, leaving tiny gaps between pieces so they cook and brown evenly. Heat your air fryer to 400°F and lay the skewers down in one layer, cooking about 4-6 minutes total and flipping halfway for even browning.
- Finish with flair:
- Take out your cooked skewers and brush on more chimichurri while they're still hot, which lets the warm beef really soak up those amazing herb aromas. Put the leftover sauce in a bowl for everyone to dip into.
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The fresh oregano really makes this chimichurri stand out from the rest. My neighbor from Argentina once told me that real chimichurri always needs plenty of oregano for that authentic earthy balance with the brighter herbs. I think about his friendly advice every time I make this dish.
Choosing Your Herbs
What makes chimichurri special is how the herbs work together. Parsley forms the base, but each herb plays its part. Fresh oregano brings that authentic Argentinian taste, basil adds a touch of sweetness, cilantro gives slight citrus hints, and thyme offers earthy notes. Try to use herbs picked that day or kept fresh with stems in water. Don't swap in dried herbs - they just won't give you the same bright flavor or nice texture.
What To Serve With It
These tasty steak skewers deserve good company on the plate. Try them with simple buttered rice or crusty bread to soak up the extra sauce. For a full meal, add some grilled veggies like peppers, zucchini, or corn. The bright chimichurri tastes amazing with a rich red wine like Malbec or Cabernet. If you want something refreshing on the side, toss some arugula with lemon juice and olive oil for a simple salad.
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Saving For Later
The chimichurri actually gets better after sitting a while as all the flavors mix together. You can make it up to three days before and keep it in the fridge in a sealed container. Just know the olive oil might get a bit solid when cold, so pull it out about 30 minutes before you want to use it. You can prep and skewer the seasoned meat up to 8 hours ahead and keep it in the fridge. Leftover cooked skewers will stay good for 2-3 days in the fridge, but they definitely taste best fresh. To reheat extras, just pull the meat off the skewers and warm it quickly in a pan with a little olive oil.
Frequently Asked Questions
- → Can I use another steak cut?
Of course! Filet mignon or strip steak work too. Just cut them evenly for proper cooking.
- → How do I make the sauce spicier?
For extra heat, toss in another jalapeño or sprinkle some cayenne pepper to taste.
- → Can I grill instead of air frying?
Definitely! Use medium-high heat on the grill, turning the skewers every so often. They’ll cook through in 4-6 minutes.
- → Can I prep chimichurri early?
Yes, whip up the sauce up to a week ahead. Keep it in the fridge in a sealed container.
- → What sides go well with these?
Pair them with roasted veggies, fluffy rice, or a crisp green salad for a complete meal.
- → What about using metal skewers?
Sure, metal skewers are great since you won't need to soak them before cooking.