• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Beef Skewers with Chimichurri Sauce

July 24, 2009 | Appetizers, Condiments, Sauces

I know I just barely posted the appetizer recipe roundup, but here I am with another flavor-packed yet easy recipe for summer entertaining. The chimichurri sauce is a wonderful way to use herbs that are growing in your summer garden – at least I hope you are all growing herbs! If you don’t have your own herb garden, pick up some fresh herbs at the farmers’ market or grocery for this recipe.
The beef skewers dipped in the chimichurri taste great hot, at room temp, or cool – which to me is a perfect appetizer for a party since you don’t have to stress about serving it and keeping it at the “right” temperature. And best of all, an inexpensive cut of meat works just fine for this recipe since it’s sliced very thin before being cooked.

5.0 from 1 reviews
Beef Skewers with Chimichurri Sauce
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 4-6
  • ½ cup extra virgin olive oil
  • 2 tablespoons Sherry wine vinegar or red wine vinegar
  • Zest and juice of 1 lemon
  • 2 garlic cloves, peeled
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried crushed red pepper
  • 3 cups fresh green herbs such as parsley, cilantro, basil and mint
  • 1 pound flank steak or skirt steak
  • Salt and pepper
  • Wooden skewers, soaked in water
  1. Combine olive oil, vinegar, lemon juice and zest, garlic, salt, black pepper, red pepper, and herbs in a blender and puree until smooth. Pour into a covered container and store at room temperature until the picnic. If making ahead, refrigerate the sauce, but let it stand at room temperature at least 1 hour before serving. Freeze steak for 20 minutes before slicing thin pieces against the grain. Thread pieces of steak onto the skewers, and then grill over medium high heat just until seared, about 2 minutes per side. Serve with chimichurri sauce for dipping.



3 Responses | TrackBack URL | Comments Feed

  1. yummmy:) thanks for your share i’d love to follow u.anyway happy new year ~~~~~~~~


  2. Looks wonderful! Since I tasted beef skewers w/ chimichurri sauce at last year’s Epcot Food & Wine Festival, I’ve been wanting to make them! I will give this recipe a try & see how similar it is. Thanks!


Leave a Reply

Rate this recipe:  

Restaurant Reviews

  • linger denver scallops with melon and house made salumi
  • session kitchen denver dining room
  • the kitchen upstairs boulder
  • perbacco-san-francisco
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • sushi den sashimi lunch
  • fish tacos

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele

Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter

Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected