Chimichurri Steak Kabobs with Grilled Peppers

How to Make Chimichurri Steak Kabobs with Grilled Peppers

1. 1

   Step 1: Make the chimichurri

   In a food processor or by hand, finely chop the parsley, oregano, and garlic. Transfer to a bowl and whisk in red wine vinegar, olive oil, crushed red pepper flakes, and 1 teaspoon of the kosher salt until emulsified; taste and adjust seasoning. Reserve about one-third of the sauce for finishing and use the rest to marinate the steak.

   For this step

   • 1 cupFlat-leaf parsley, packed
   • 2 tbspFresh oregano leaves
   • 3 clovesGarlic cloves, peeled
   • 2 tbspRed wine vinegar
   • 1/2 cupExtra-virgin olive oil
   • 1/2 tspCrushed red pepper flakes
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Cut and marinate the steak

   Slice the flank steak across the grain into 1½-inch cubes and place in a bowl. Toss with two-thirds of the chimichurri so pieces are well coated, cover, and refrigerate for at least 20 minutes or up to 2 hours to allow flavor to penetrate.

   For this step

   • 1 1/2 lbFlank steak, trimmed
   
3. 3

   Step 3: Prepare the peppers

   While the steak marinates, cut the red and yellow bell peppers into 1½-inch pieces. Pat them dry and season lightly with a pinch of kosher salt to draw out moisture and encourage char.

   For this step

   • 1 largeRed bell pepper, seeded and cut into 1½-inch pieces
   • 1 largeYellow bell pepper, seeded and cut into 1½-inch pieces
   
4. 4

   Step 4: Assemble the kabobs

   Thread steak cubes and pepper pieces onto skewers, alternating for even cooking and leaving a little space between pieces. Brush the assembled skewers lightly with olive oil to prevent sticking.
   
5. 5

   Step 5: Grill the skewers

   Preheat the grill to medium-high (about 425–450°F / 220–230°C). Grill kabobs for 8–12 minutes, turning every 2–3 minutes until steaks reach desired doneness and peppers are charred. During the last minute, brush with the reserved chimichurri for a bright finish.
   
6. 6

   Step 6: Rest and serve

   Transfer skewers to a platter and let rest 5 minutes to redistribute juices. Serve with extra chimichurri on the side and garnish with a sprinkle of kosher salt if desired.

1. In a food processor or by hand, finely chop the parsley, oregano, and garlic. Transfer to a bowl and whisk in red wine vinegar, olive oil, crushed red pepper flakes, and 1 teaspoon of the kosher salt until emulsified; taste and adjust seasoning. Reserve about one-third of the sauce for finishing and use the rest to marinate the steak.
2. Slice the flank steak across the grain into 1½-inch cubes and place in a bowl. Toss with two-thirds of the chimichurri so pieces are well coated, cover, and refrigerate for at least 20 minutes or up to 2 hours to allow flavor to penetrate.
3. While the steak marinates, cut the red and yellow bell peppers into 1½-inch pieces. Pat them dry and season lightly with a pinch of kosher salt to draw out moisture and encourage char.
4. Thread steak cubes and pepper pieces onto skewers, alternating for even cooking and leaving a little space between pieces. Brush the assembled skewers lightly with olive oil to prevent sticking.
5. Preheat the grill to medium-high (about 425–450°F / 220–230°C). Grill kabobs for 8–12 minutes, turning every 2–3 minutes until steaks reach desired doneness and peppers are charred. During the last minute, brush with the reserved chimichurri for a bright finish.
6. Transfer skewers to a platter and let rest 5 minutes to redistribute juices. Serve with extra chimichurri on the side and garnish with a sprinkle of kosher salt if desired.