Chimichurri marinated beef skewers are easy to make, tender and packed with delicious herb, garlic and chili flavor. Perfect for an easy, flavorful meal.
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I mentioned when I shared my blueberry barbecue sauce, and more since, that I had been challenging myself to be a bit more creative with grilling this summer. Sauces were on the list of things to play around with a bit, as well as marinading which I have really been enjoying.
There's something nice about getting your meal started in the morning (or at least a bit before dinner), but without a lot of effort, knowing you are building up the flavor and helping to tenderize the meat. One that we enjoyed recently was chimichurri marinated beef.
Chimichurri sauce is something we enjoy anyway, but using it as a marinade helps to intensify the flavor and tenderize the meat. It's a great way to make some truly delicious beef skewers, perfect for a quick, easy meal or to serve guests at a summer party.
What is chimichurri?
In case you're not familiar, chimichurri is a South American sauce made with fresh herbs, garlic, vinegar and chili, originally from Argentina.
I've shared a meal serving grilled butternut squash, zucchini and steak with chimichurri before, which was really delicious as well, but this was my first time using it as a marinade and it was definitely a success. Being a vinegar-based sauce, it's able to tenderize the meat and the flavors work their way in before you then cook it.
How to make chimichurri marinated beef skewers
The chimichurri here is made only with cilantro, rather than a mix of parsley and cilantro as you often get. This is partly because that's what I had at the time but I think it works well too, but feel free to use a mix of cilantro and parsley if you prefer.
You can also make up a bit more sauce and keep some back to serve over the cooked skewers as well. Just don't use any left from marinading, just to be cautious when it has been on raw meat. Once you've made the sauce, mix it with the meat and leave it to marinade in the fridge.
I've made up these beef skewers with red pepper and zucchini as they both go well and are nice and colorful, but you can use other vegetables as well or instead if you prefer. We served them with some simple grilled asparagus and a little salad for a great tasting, healthy and easy meal.
These chimichurri marinated beef skewers have so much delicious, fresh flavor but are easy to make too. The sauce whizzes up so quickly yet adds so much flavor to the meat. Along with the vegetables, you have a fantastic, summer meal that you'll want to make again and again. And being so quick and easy, there's no excuse not to.
Try these other summer grilling ideas:
- Chicken satay with peanut sauce
- Lamb kofte
- Tandoori shrimp (prawns)
- Lamb shish kebab
- Sosaties (South African lamb and apricot kebabs)
- Plus get more summer recipes in the archives.
Chimichurri marinated beef skewers
For chimichurri sauce
- 1 cup cilantro/coriander leaves
- 2 cloves garlic
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 ½ tablespoon red wine vinegar
- ½ tablespoon lime juice
- 1 jalapeno chili , seeds removed and minced/ finely chopped
- 1 dash salt
- ¼ cup olive oil
For rest of skewers
- ¾ lb beef sirloin tips
- ½ red pepper
- 1 zucchini/courgette
Ahead of time
- Make the sauce by blending everything apart from the oil in a blender/food processor until pretty finely chopped but not a paste, or chop finely by hand. Add the oil and pulse to combine.
- Cut the beef sirloin tips into bite-sized chunks and mix with the sauce. Leave to marinade for at least two hours but through the day/overnight is better.
When ready to cook
- Shortly before cooking, cut the pepper into chunks about the same size as the pieces of meat and cut the zucchini in relatively thick slices.
- Make up skewers alternating the meat with the vegetables then cook over the grill, turning a couple times until the meet is cooked to your liking and vegetables are tender (exact time will vary depending on the grill).
- Notes - if you don't have or prefer not to grill, you can also cook in a skillet/frying pan. If you like, you can make some extra chimichurri sauce to pour over once cooked. The sauce can also be made with part parsley, part cilantro if you prefer.
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