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Herb Garden Chimichurri Steak Skewers Flavor Delight

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- 1 pound flank steak, cut into 1-inch cubes - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 small red onion, cut into wedges - Wooden or metal skewers - 1/2 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 2 garlic cloves, minced - 1/2 teaspoon red pepper flakes (adjust for spice preference) - 1/4 cup olive oil - 2 tablespoons red wine vinegar substitute (or lemon juice) - 1/2 teaspoon salt - 1/4 teaspoon black pepper Gather these ingredients to create the perfect herb garden chimichurri steak skewers. Each item plays a vital role in the flavor. Flank steak forms the base, offering a rich and hearty taste. The olive oil adds moisture and promotes a nice sear when grilling. Salt and black pepper bring out the natural flavors of the meat. The colorful bell peppers and onion not only add crunch but also a pop of color. They enhance the visual appeal, which is crucial for any dish. For the chimichurri sauce, fresh herbs are key. Parsley and cilantro provide a bright, fresh taste. Garlic adds depth, while red pepper flakes offer a hint of heat. Olive oil binds everything together and creates a smooth sauce. Red wine vinegar or lemon juice gives that tangy kick, balancing the richness of the steak. These ingredients ensure your skewers are not just tasty, but also vibrant and attractive. Check out the Full Recipe for more detailed instructions. - Combine flank steak with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. - Toss until the steak is evenly coated. - Let marinate at room temperature for at least 20 minutes, or refrigerate for 1 hour. Marinating the steak makes it tender and full of flavor. I often let it sit longer for better taste. The olive oil helps the seasoning stick and adds richness. - Mix 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 2 minced garlic cloves, and 1/2 teaspoon red pepper flakes in a bowl. - Add 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. - Stir until well combined, then set aside. Chimichurri sauce is bright and fresh. It adds a punch to your skewers. Letting it sit helps the flavors blend, making it even better. - Thread marinated steak cubes onto skewers. - Alternate with pieces of red bell pepper, yellow bell pepper, and red onion. - Leave space between each piece for even cooking. Assembling skewers is fun! You can mix colors and shapes. This not only makes them pretty but also adds different flavors. - Preheat your grill or grill pan over medium-high heat. - Lightly oil the grill grates to prevent sticking. - Grill skewers for about 8-10 minutes, turning occasionally. Check for doneness by cutting into the steak. Medium rare is about 130°F, while medium is closer to 140°F. These cooking times keep the steak juicy and make it perfect for serving. For the full recipe, check back to see all the details! For the best flavor, marinate your steak for at least 20 minutes. If you have time, let it sit in the fridge for up to 1 hour. This longer time allows the flavors to soak into the meat. When marinating, balance the salt, pepper, and oil well. Too much salt can overpower the dish, while too little leaves it bland. Set your grill to medium-high heat. This temperature allows the steak to sear nicely while cooking through. To keep the skewers from sticking, lightly oil the grill grates. You can also coat the skewers with a bit of oil before placing them on the grill. This simple step helps your skewers slide off easily when done. Serve your chimichurri steak skewers warm. Let them rest for a few minutes after grilling, so the juices stay inside. For a nice touch, add fresh herbs as a garnish. You can serve them with extra chimichurri sauce on the side for dipping or drizzling. Pair these skewers with grilled veggies, rice, or a refreshing salad for a complete meal. {{image_2}} You can swap steak for chicken, shrimp, or even hearty veggies. Each protein brings its own taste and texture. For chicken, marinate it for at least 30 minutes. Shrimp cooks quickly, so 15 minutes is enough. If using veggies, cut them into bite-sized pieces. Marinate veggies for about 20 minutes. This adds flavor and keeps them tender. Chimichurri is flexible! You can swap parsley for oregano or basil for a twist. Each herb gives a unique taste. Want more zing? Add some citrus, like lime or lemon juice. You can also increase the heat by adding more red pepper flakes or fresh chili. Adjust these to suit your taste buds. Don't stop at just meat and peppers! You can add zucchini, mushrooms, or cherry tomatoes for extra flavor. Each veggie adds color and crunch. Try making themed skewers, like Mediterranean with olives and feta, or Tex-Mex with corn and jalapeños. These tweaks make your skewers fun and exciting. For the full recipe, check out the linked details! To store leftover skewers, place them in an airtight container. This keeps them fresh. You can also wrap them in plastic wrap. Make sure they cool down first. In the fridge, they last about three days. If you want them to last longer, consider freezing. For reheating skewers, the best method is using the oven. Preheat the oven to 350°F. Place the skewers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. If using a microwave, place a damp paper towel over the skewers. This helps prevent drying. To keep the chimichurri fresh, store it separately. Store chimichurri sauce in a jar with a lid. In the fridge, it lasts up to a week. You can also freeze chimichurri. Pour it into ice cube trays and freeze. This way, you can use it later. Yes, you can freeze chimichurri steak skewers. First, make sure they are cool. Wrap each skewer in plastic wrap. Then, place them in a freezer bag. Squeeze out the air before sealing. They can last up to three months in the freezer. To thaw, take the skewers out of the freezer. Place them in the fridge overnight. You can also use the microwave if you need them fast. Just make sure to check for even thawing. Enjoy the flavors of your herb garden chimichurri steak skewers anytime! For the full recipe, refer back to the beginning. Chimichurri sauce is great for more than just steak skewers. You can use it on grilled chicken, fish, or veggies. It adds a fresh, zesty flavor to many dishes. You can even use it as a marinade or a dipping sauce. Try it on roasted potatoes or as a salad dressing. The options are endless! For best results, marinate steak for at least 20 minutes at room temperature. If you have more time, let it sit in the fridge for 1 hour. For strong flavor, marinate overnight. Just remember, the longer you marinate, the more intense the taste. Yes, you can make chimichurri in advance! It stays fresh for up to one week in the fridge. To keep the flavor strong, store it in an airtight container. Just make sure to stir it well before using. This way, you’ll enjoy the full taste when you serve it with your steak skewers. To grill steak skewers perfectly, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Place the skewers on the grill for 8-10 minutes. Turn them occasionally to cook evenly. For medium-rare, aim for an internal temperature of about 130°F. Always let the skewers rest a few minutes after grilling to keep the juices inside. Steak skewers offer a tasty and fun way to enjoy grilling. We covered the essential ingredients, marinated the steak, and created a fresh chimichurri sauce. Grilling tips helped ensure perfectly cooked skewers. You can also customize recipes with different proteins and veggies. Remember to store leftovers properly to keep them fresh. With so many ways to enjoy this dish, I encourage you to get creative. Happy grilling!
Save It Jump to Recipe

Get ready for a flavor adventure! In this post, I’ll share how to create scrumptious Herb Garden Chimichurri Steak Skewers. With juicy steak and vibrant veggies, each bite bursts with fresh herbs and spices. You’ll discover easy steps, tips, and variations that will make your grilling standout. Whether it’s a barbecue or a weeknight dinner, these skewers are sure to impress. Let’s fire up the grill and dive in!

Ingredients

Main Ingredients for Steak Skewers

– 1 pound flank steak, cut into 1-inch cubes

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 red bell pepper, cut into 1-inch pieces

– 1 yellow bell pepper, cut into 1-inch pieces

– 1 small red onion, cut into wedges

– Wooden or metal skewers

Chimichurri Sauce Ingredients

– 1/2 cup fresh parsley, finely chopped

– 1/4 cup fresh cilantro, finely chopped

– 2 garlic cloves, minced

– 1/2 teaspoon red pepper flakes (adjust for spice preference)

– 1/4 cup olive oil

– 2 tablespoons red wine vinegar substitute (or lemon juice)

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

Gather these ingredients to create the perfect herb garden chimichurri steak skewers. Each item plays a vital role in the flavor. Flank steak forms the base, offering a rich and hearty taste. The olive oil adds moisture and promotes a nice sear when grilling.

Salt and black pepper bring out the natural flavors of the meat. The colorful bell peppers and onion not only add crunch but also a pop of color. They enhance the visual appeal, which is crucial for any dish.

For the chimichurri sauce, fresh herbs are key. Parsley and cilantro provide a bright, fresh taste. Garlic adds depth, while red pepper flakes offer a hint of heat. Olive oil binds everything together and creates a smooth sauce. Red wine vinegar or lemon juice gives that tangy kick, balancing the richness of the steak.

These ingredients ensure your skewers are not just tasty, but also vibrant and attractive. Check out the Full Recipe for more detailed instructions.

Step-by-Step Instructions

Marinating the Steak

– Combine flank steak with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

– Toss until the steak is evenly coated.

– Let marinate at room temperature for at least 20 minutes, or refrigerate for 1 hour.

Marinating the steak makes it tender and full of flavor. I often let it sit longer for better taste. The olive oil helps the seasoning stick and adds richness.

Preparing the Chimichurri Sauce

– Mix 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 2 minced garlic cloves, and 1/2 teaspoon red pepper flakes in a bowl.

– Add 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

– Stir until well combined, then set aside.

Chimichurri sauce is bright and fresh. It adds a punch to your skewers. Letting it sit helps the flavors blend, making it even better.

Assembling the Skewers

– Thread marinated steak cubes onto skewers.

– Alternate with pieces of red bell pepper, yellow bell pepper, and red onion.

– Leave space between each piece for even cooking.

Assembling skewers is fun! You can mix colors and shapes. This not only makes them pretty but also adds different flavors.

Grilling the Skewers

– Preheat your grill or grill pan over medium-high heat.

– Lightly oil the grill grates to prevent sticking.

– Grill skewers for about 8-10 minutes, turning occasionally.

Check for doneness by cutting into the steak. Medium rare is about 130°F, while medium is closer to 140°F. These cooking times keep the steak juicy and make it perfect for serving.

For the full recipe, check back to see all the details!

Tips & Tricks

Perfecting the Marinade

For the best flavor, marinate your steak for at least 20 minutes. If you have time, let it sit in the fridge for up to 1 hour. This longer time allows the flavors to soak into the meat. When marinating, balance the salt, pepper, and oil well. Too much salt can overpower the dish, while too little leaves it bland.

Grilling Tips

Set your grill to medium-high heat. This temperature allows the steak to sear nicely while cooking through. To keep the skewers from sticking, lightly oil the grill grates. You can also coat the skewers with a bit of oil before placing them on the grill. This simple step helps your skewers slide off easily when done.

Serving Suggestions

Serve your chimichurri steak skewers warm. Let them rest for a few minutes after grilling, so the juices stay inside. For a nice touch, add fresh herbs as a garnish. You can serve them with extra chimichurri sauce on the side for dipping or drizzling. Pair these skewers with grilled veggies, rice, or a refreshing salad for a complete meal.

Variations

Protein Alternatives

You can swap steak for chicken, shrimp, or even hearty veggies. Each protein brings its own taste and texture. For chicken, marinate it for at least 30 minutes. Shrimp cooks quickly, so 15 minutes is enough. If using veggies, cut them into bite-sized pieces. Marinate veggies for about 20 minutes. This adds flavor and keeps them tender.

Sauce Variations

Chimichurri is flexible! You can swap parsley for oregano or basil for a twist. Each herb gives a unique taste. Want more zing? Add some citrus, like lime or lemon juice. You can also increase the heat by adding more red pepper flakes or fresh chili. Adjust these to suit your taste buds.

Skewer Add-ons

Don’t stop at just meat and peppers! You can add zucchini, mushrooms, or cherry tomatoes for extra flavor. Each veggie adds color and crunch. Try making themed skewers, like Mediterranean with olives and feta, or Tex-Mex with corn and jalapeños. These tweaks make your skewers fun and exciting. For the full recipe, check out the linked details!

Storage Info

Storing Leftover Skewers

To store leftover skewers, place them in an airtight container. This keeps them fresh. You can also wrap them in plastic wrap. Make sure they cool down first. In the fridge, they last about three days. If you want them to last longer, consider freezing.

Reheating Recommendations

For reheating skewers, the best method is using the oven. Preheat the oven to 350°F. Place the skewers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. If using a microwave, place a damp paper towel over the skewers. This helps prevent drying.

To keep the chimichurri fresh, store it separately. Store chimichurri sauce in a jar with a lid. In the fridge, it lasts up to a week. You can also freeze chimichurri. Pour it into ice cube trays and freeze. This way, you can use it later.

Freezing Tips

Yes, you can freeze chimichurri steak skewers. First, make sure they are cool. Wrap each skewer in plastic wrap. Then, place them in a freezer bag. Squeeze out the air before sealing. They can last up to three months in the freezer.

To thaw, take the skewers out of the freezer. Place them in the fridge overnight. You can also use the microwave if you need them fast. Just make sure to check for even thawing. Enjoy the flavors of your herb garden chimichurri steak skewers anytime! For the full recipe, refer back to the beginning.

FAQs

What is chimichurri sauce used for?

Chimichurri sauce is great for more than just steak skewers. You can use it on grilled chicken, fish, or veggies. It adds a fresh, zesty flavor to many dishes. You can even use it as a marinade or a dipping sauce. Try it on roasted potatoes or as a salad dressing. The options are endless!

How long should I marinate steak for maximum flavor?

For best results, marinate steak for at least 20 minutes at room temperature. If you have more time, let it sit in the fridge for 1 hour. For strong flavor, marinate overnight. Just remember, the longer you marinate, the more intense the taste.

Can I make chimichurri sauce ahead of time?

Yes, you can make chimichurri in advance! It stays fresh for up to one week in the fridge. To keep the flavor strong, store it in an airtight container. Just make sure to stir it well before using. This way, you’ll enjoy the full taste when you serve it with your steak skewers.

What is the best way to grill steak skewers?

To grill steak skewers perfectly, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Place the skewers on the grill for 8-10 minutes. Turn them occasionally to cook evenly. For medium-rare, aim for an internal temperature of about 130°F. Always let the skewers rest a few minutes after grilling to keep the juices inside.

Steak skewers offer a tasty and fun way to enjoy grilling. We covered the essential ingredients, marinated the steak, and created a fresh chimichurri sauce. Grilling tips helped ensure perfectly cooked skewers. You can also customize recipes with different proteins and veggies.

Remember to store leftovers properly to keep them fresh. With so many ways to enjoy this dish, I encourage you to get creative. Happy grilling!

- 1 pound flank steak, cut into 1-inch cubes - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 small red onion, cut into wedges - Wooden or metal skewers - 1/2 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 2 garlic cloves, minced - 1/2 teaspoon red pepper flakes (adjust for spice preference) - 1/4 cup olive oil - 2 tablespoons red wine vinegar substitute (or lemon juice) - 1/2 teaspoon salt - 1/4 teaspoon black pepper Gather these ingredients to create the perfect herb garden chimichurri steak skewers. Each item plays a vital role in the flavor. Flank steak forms the base, offering a rich and hearty taste. The olive oil adds moisture and promotes a nice sear when grilling. Salt and black pepper bring out the natural flavors of the meat. The colorful bell peppers and onion not only add crunch but also a pop of color. They enhance the visual appeal, which is crucial for any dish. For the chimichurri sauce, fresh herbs are key. Parsley and cilantro provide a bright, fresh taste. Garlic adds depth, while red pepper flakes offer a hint of heat. Olive oil binds everything together and creates a smooth sauce. Red wine vinegar or lemon juice gives that tangy kick, balancing the richness of the steak. These ingredients ensure your skewers are not just tasty, but also vibrant and attractive. Check out the Full Recipe for more detailed instructions. - Combine flank steak with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. - Toss until the steak is evenly coated. - Let marinate at room temperature for at least 20 minutes, or refrigerate for 1 hour. Marinating the steak makes it tender and full of flavor. I often let it sit longer for better taste. The olive oil helps the seasoning stick and adds richness. - Mix 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 2 minced garlic cloves, and 1/2 teaspoon red pepper flakes in a bowl. - Add 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. - Stir until well combined, then set aside. Chimichurri sauce is bright and fresh. It adds a punch to your skewers. Letting it sit helps the flavors blend, making it even better. - Thread marinated steak cubes onto skewers. - Alternate with pieces of red bell pepper, yellow bell pepper, and red onion. - Leave space between each piece for even cooking. Assembling skewers is fun! You can mix colors and shapes. This not only makes them pretty but also adds different flavors. - Preheat your grill or grill pan over medium-high heat. - Lightly oil the grill grates to prevent sticking. - Grill skewers for about 8-10 minutes, turning occasionally. Check for doneness by cutting into the steak. Medium rare is about 130°F, while medium is closer to 140°F. These cooking times keep the steak juicy and make it perfect for serving. For the full recipe, check back to see all the details! For the best flavor, marinate your steak for at least 20 minutes. If you have time, let it sit in the fridge for up to 1 hour. This longer time allows the flavors to soak into the meat. When marinating, balance the salt, pepper, and oil well. Too much salt can overpower the dish, while too little leaves it bland. Set your grill to medium-high heat. This temperature allows the steak to sear nicely while cooking through. To keep the skewers from sticking, lightly oil the grill grates. You can also coat the skewers with a bit of oil before placing them on the grill. This simple step helps your skewers slide off easily when done. Serve your chimichurri steak skewers warm. Let them rest for a few minutes after grilling, so the juices stay inside. For a nice touch, add fresh herbs as a garnish. You can serve them with extra chimichurri sauce on the side for dipping or drizzling. Pair these skewers with grilled veggies, rice, or a refreshing salad for a complete meal. {{image_2}} You can swap steak for chicken, shrimp, or even hearty veggies. Each protein brings its own taste and texture. For chicken, marinate it for at least 30 minutes. Shrimp cooks quickly, so 15 minutes is enough. If using veggies, cut them into bite-sized pieces. Marinate veggies for about 20 minutes. This adds flavor and keeps them tender. Chimichurri is flexible! You can swap parsley for oregano or basil for a twist. Each herb gives a unique taste. Want more zing? Add some citrus, like lime or lemon juice. You can also increase the heat by adding more red pepper flakes or fresh chili. Adjust these to suit your taste buds. Don't stop at just meat and peppers! You can add zucchini, mushrooms, or cherry tomatoes for extra flavor. Each veggie adds color and crunch. Try making themed skewers, like Mediterranean with olives and feta, or Tex-Mex with corn and jalapeños. These tweaks make your skewers fun and exciting. For the full recipe, check out the linked details! To store leftover skewers, place them in an airtight container. This keeps them fresh. You can also wrap them in plastic wrap. Make sure they cool down first. In the fridge, they last about three days. If you want them to last longer, consider freezing. For reheating skewers, the best method is using the oven. Preheat the oven to 350°F. Place the skewers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. If using a microwave, place a damp paper towel over the skewers. This helps prevent drying. To keep the chimichurri fresh, store it separately. Store chimichurri sauce in a jar with a lid. In the fridge, it lasts up to a week. You can also freeze chimichurri. Pour it into ice cube trays and freeze. This way, you can use it later. Yes, you can freeze chimichurri steak skewers. First, make sure they are cool. Wrap each skewer in plastic wrap. Then, place them in a freezer bag. Squeeze out the air before sealing. They can last up to three months in the freezer. To thaw, take the skewers out of the freezer. Place them in the fridge overnight. You can also use the microwave if you need them fast. Just make sure to check for even thawing. Enjoy the flavors of your herb garden chimichurri steak skewers anytime! For the full recipe, refer back to the beginning. Chimichurri sauce is great for more than just steak skewers. You can use it on grilled chicken, fish, or veggies. It adds a fresh, zesty flavor to many dishes. You can even use it as a marinade or a dipping sauce. Try it on roasted potatoes or as a salad dressing. The options are endless! For best results, marinate steak for at least 20 minutes at room temperature. If you have more time, let it sit in the fridge for 1 hour. For strong flavor, marinate overnight. Just remember, the longer you marinate, the more intense the taste. Yes, you can make chimichurri in advance! It stays fresh for up to one week in the fridge. To keep the flavor strong, store it in an airtight container. Just make sure to stir it well before using. This way, you’ll enjoy the full taste when you serve it with your steak skewers. To grill steak skewers perfectly, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Place the skewers on the grill for 8-10 minutes. Turn them occasionally to cook evenly. For medium-rare, aim for an internal temperature of about 130°F. Always let the skewers rest a few minutes after grilling to keep the juices inside. Steak skewers offer a tasty and fun way to enjoy grilling. We covered the essential ingredients, marinated the steak, and created a fresh chimichurri sauce. Grilling tips helped ensure perfectly cooked skewers. You can also customize recipes with different proteins and veggies. Remember to store leftovers properly to keep them fresh. With so many ways to enjoy this dish, I encourage you to get creative. Happy grilling!

Herb Garden Chimichurri Steak Skewers

Elevate your summer grilling with these Herb Garden Chimichurri Steak Skewers! This mouthwatering recipe features marinated flank steak paired with colorful bell peppers and a zesty chimichurri sauce that packs a flavorful punch. Perfect for any outdoor gathering, these skewers are easy to prepare and bursting with fresh herbs. Click through to discover how to make this delicious dish and impress your guests at your next BBQ!
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Ingredients
  

1 pound flank steak, cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 small red onion, cut into wedges

Wooden or metal skewers

Chimichurri Sauce:

1/2 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

2 garlic cloves, minced

1/2 teaspoon red pepper flakes (adjust for spice preference)

1/4 cup olive oil

2 tablespoons red wine vinegar substitute (or lemon juice)

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions
 

Marinate the Steak: In a bowl, combine the flank steak cubs with 2 tablespoons olive oil, salt, and black pepper. Toss until the steak is evenly coated. Let it marinate at room temperature for at least 20 minutes (or in the fridge for 1 hour if you have time).

    Prepare the Chimichurri Sauce: In a separate bowl, mix the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar substitute, salt, and pepper. Stir everything together until well combined. Set aside for the flavors to meld.

      Assemble the Skewers: Thread the marinated steak cubes onto the skewers, alternating with the pieces of red bell pepper, yellow bell pepper, and red onion. Leave a bit of space between the pieces for even cooking.

        Preheat the Grill: Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.

          Grill the Skewers: Place the skewers on the grill, cooking for about 8-10 minutes, turning occasionally until the steak is cooked to your desired doneness (medium rare is about 130°F, medium is about 140°F).

            Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve the skewers with the chimichurri sauce drizzled on top or on the side for dipping.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: Arrange the skewers on a platter and garnish with additional fresh herbs for a vibrant look. Serve with extra chimichurri sauce in a small bowl for dipping.

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