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Steak Skewers with Chimichurri Sauce
Steak Skewers with Chimichurri Sauce PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Something we’ve always been afraid to try at home? Cooking steak. But it’s time to take the plunge and try these totally foolproof steak skewers with chimichurri sauce. They’re ready in under an hour, and they’ll add a chic touch to your summer barbecue. 

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Makes 4 to 6 servings
Start to Finish: 45 minutes

Ingredients

Chimichurri Sauce

2 garlic cloves

½ teaspoon salt

1¼ cups chopped fresh cilantro

1¼ cups chopped fresh parsley

¼ cup chopped fresh oregano

½ teaspoon red-pepper flakes

⅓ cup red wine vinegar

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

Skewers

1½ pounds beef tenderloin, cut into cubes

1 red onion, cut into large cubes

1 pint cherry tomatoes

Extra-virgin olive oil, as needed

Salt and freshly ground black pepper

Directions

1. Make the Chimichurri: On a cutting board, smash the garlic cloves with the back of a knife. Add the salt and continue to smash the garlic into a paste.

2. Transfer the garlic to a small bowl. Stir in the cilantro, parsley, oregano, red-pepper flakes and red wine vinegar. Gradually whisk in the olive oil. Season with salt and pepper.

3. Make the Skewers: Arrange 4 or 5 pieces of beef, 2 or 3 pieces of onion and 2 or 3 tomatoes on each skewer.

4. Brush the skewers on both sides with olive oil and then season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.

5. Serve immediately, garnished generously with the chimichurri sauce.

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