Chimichurri Steak Kabobs + Bonus Recipes!

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Chimichurri Steak Kabobs

Plus Bonus Recipes!

The grill was the logical choice when we hosted our friend Sally for dinner on the first day of summer. Catering to my fondness and ready access to fresh herbs, I decided on Chimichurri Steak Kabobs. This flavorful concoction of herbs, oil, vinegar and spices doubles as a marinade and a baste for the kabobs.

First and foremost, I must point out that I used a different chimichurri recipe than the one I’m providing today. While it has the same flavor profile, the one I made didn’t include olive oil. The result was more like a paste than a marinade. Olive oil is traditionally included in all versions of chimichurri (I think there was an omission in the original recipe I used.) When making this recipe again, which I definitely will, this is the version of the recipe I will use.

Scalloped potatoes (trusting everyone has this recipe), Rosemary Vegetable Kabobs, Tomato Salad with Buttermilk-Basil Dressing and Strawberries Romanoff Sundaes completed the menu.

Rosemary Vegetable Kabobs

These kabobs were a super easy way to throw some color and a healthy contribution into the meal. My preference is to grill meat and vegetables separately. One reason, is because they typically require different cook times. Another reason, was because I was not using the same sauce. Instead, I choose to simply season the veggie kabobs with chopped fresh rosemary, salt & pepper. For serving, I slide the meat and vegges onto a single platter and pass family style. (Note – I combined some veggies and meat for the photo.) This recipe is included with the steak kabobs.

Tomato Salad with Buttermilk-Basil Dressing

As mentioned in my last post, it really helps to have some easy sides that can be made, or at least prepped in advance, when grilling. This is a simple side salad featuring sweet little cherry tomatoes in a buttermilk-basil dressing. I made the dressing several hours in advance and then sliced the tomatoes and tossed the salad just before heading out to the grill.

Place 4 cups of halved red and yellow cherry tomatoes in a serving bowl, season with kosher salt, pepper and toss. In another bowl, whisk 1/3 cup buttermilk, 1/3 c. sour cream, 1 1/2 tbsp, sliced fresh basil, 1/2 tsp minced garlic and 2 tsp. fresh snipped chives. Drizzle enough dressing over tomatoes to coat and toss. Top with additional sliced basil and chives, if desired.  Note – you can make your own buttermilk by combining 1/3 milk with 1 tsp vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with recipe. Serves 4

Adapted from June 2017 Food Network Magazine The Neely’s Cherry Tomato Salad with Buttermilk-Basil Dressing 

Strawberries Romanoff Sundaes

Ice cream sundaes are a perfect way to cap off a summer dinner party, especially when they feature triple sec-laced strawberry sauce! Even though this is a very easy recipe, the result still looks and tastes special.

Combine 2 cups quartered strawberries, 1/4 cup triple sec and 2 tbsp. sugar in a blender and process until smooth. Pour into bowl and stir in 1 1/4 cup sliced strawberries. Cover and chill.  Serve over vanilla ice cream (put a little in the bottom of the dish too) and garnish with mini chocolate chips or chopped nuts and mint leaves, if desired. Serves 6.

Adapted from Cooking Light 1999 Strawberries Romanoff Sundaes

Chimichurri Steak Kabobs

Thin cut strips of flank steak marinated in tangy red wine vinegar, olive oil and herb-packed sauce, grilled to perfection and served with rosemary vegetable kabobs.

5 from 1 vote

Print Pin Rate

Course: Main Course

Keyword: grilled, herb sauce, kabobs, rosemary vegetables, steak

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 1 hour hour 42 minutes minutes

Servings: 0

Author: Adapted from AllRecipes and Good Taste recipes

Ingredients

Chimichurri Steak Kabobs

• 2/3 cup fresh parsley
• 1/3 cup fresh oregano
• 3/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 tablespoon minced garlic
• 1 – 1 1/2 teaspoons pepper sauce or 1 finely chopped jalapeno
• 1 1/4 lb flank steak

Rosemary Vegetable Kabobs

• 1 large red bell pepper cut into 4 large pieces seeds and membrane removed
• 1 8 oz package small button mushrooms
• 1 medium zucchini sliced into 1/2″ thick rounds
• 1/2 small sweet onion cut into wedges
• olive oil cooking spray
• 2 tbsp chopped rosemary
• kosher salt and pepper to taste

Instructions

Steak & Chimichurri Sauce

• Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.
• Trim excess fat from flank steak and cut into ribbons 1/2″ thick, 1″ wide and 3-4″ long. Place meat in resealable plastic bag along with 1/2 of marinade. Seal bag, massage to combine and refrigerate 1 hour (any time longer than that and you risk toughening the thinly cut meat in the acid of the marinade.) Remove steak from marinade, discarding contents in bag. Thread steak onto skewers and grill for 4-6 minutes per side. Use reserved marinade to drizzle on kabobs or as a dipping sauce.

Rosemary Vegetable Skewers

• Thread vegetables onto skewers (it works best to put a single vegetable on a skewer because they may get done at different times.) Spray generously with olive oil cooking spray and season with rosemary, salt & pepper. Grill 3-5 minutes per side, or until browned and crisp tender.