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These Grilled Steak Kabobs are made with a tender and juicy sirloin steak and marinated in a zesty marinade. Fresh vegetables perfectly charred. Topped with a flavorful buttery chimichurri sauce. You will want to make these all summer long!
Grilled Steak Kabobs with Buttery Chimichurri Sauce
It’s not officially summer until you have grilled some tasty steak kabobs. These Grilled Steak Kabobs with Buttery Chimichurri Sauce are everything you want in a kabob. The steak is marinated in a zesty marinade that makes the sirloin so tender and juicy. Fresh vegetables perfectly charred. All topped with a flavorful, buttery chimichurri sauce. We’ve had these kebabs on rotation in our home since grilling season started. After trying them just once, so will you!
How long do you cook steak kabobs on the grill?
Steak kabobs should be grilled over medium-high heat for 12 minutes, rotating every 2-3 minutes for even grilling. This will result in medium-rare steak kabobs. If you would like them fully done (no pink) add another 2-3 minutes to the total grilling time. If you would like them more on the rare side, take 2-3 minutes from the total cook time.
What steak is best for kabobs?
Sirloin steak is the best because it’s tender and flavorful. It also tends to have less fat compared to other cuts, which means the meat won’t shrink while grilling. Stay away from tough and chewy cuts of steak such as chuck steak. You want your kabobs to be tender and juicy.
What you need to make these Grilled Steak Kabobs with Buttery Chimichurri Sauce:
Ingredients:
- Sirloin Steak
- Coconut Aminos
- Red Wine Vinegar
- Olive Oil
- Pink Sea Salt
- Black Pepper
- Clove of Garlic
- Lemon Juice
- Bell Peppers
- Zucchini
- Red Onion
- Fresh Parsley
- Fresh Cilantro
- Shallot
- Red Pepper Flakes
- Unsalted Butter
Equipment:
- Grill (of course!)
- Skewers (stainless steel or wooden)
- Pastry Brush
How to make Grilled Steak Kabobs with Buttery Chimichurri Sauce:
- Step 1– Cube sirloin steak into 2-3 inch cubes. In a small mixing bowl, whisk together ingredients for marinade; coconut aminos, red wine vinegar, olive oil, pink sea salt, black pepper, minced garlic clove, and lemon juice. Place cubed steak in a zipper bag and pour in marinade. Zip bag and shake steak making sure it gets well coated with marinade. Refrigerate for at least one hour. Preferably, overnight.
- Step 2– Right before sirloin is done marinating, prep your vegetables. Slice zucchinis into 1/2 inch thick circles. Chop bell peppers and red onions into squares. Get those skewers ready! (see note).
- Step 3– Start assembling your kabobs; I like to start with a vegetable and follow with a cube of steak. Then continue with a different veggie and another piece of steak. Continue assembling alternating a different vegetable with a steak. I like to use 4-5 cubes of steak per skewer with a different veggie in between each piece. Reserve the leftover juices from the steak marinade.
- Step 4– Preheat grill on medium-high heat.
- Step 5– Once skewers are assembled and grill is preheated, place kabobs on grill. Brush some of the leftover marinade over each kabob while on the grill. Close grill and grill for 3-4 minutes. Slightly turn kabobs over to the side and rub more marinade over them. Grill again for another 3-4 minutes. Continue this pattern grilling the kabobs for a total of 12 minutes. Turning them 2-3 times to cook on every side and rubbing more marinade each time.
- Step 6– Grilling the kabobs for 12 minutes will result in medium-rare steak. If you want your steak with no pink add 2-3 minutes to the total cooking time. If you want it more on the red side, cook for 2-3 minutes less.
- Step 7– Remove kabobs from the grill and set aside to allow them to slightly cool down a bit. In the meantime, melt butter making sure it’s completely melted. Add the rest of ingredients for chimichurri sauce to a food processor. Blend on high and slowly pour butter into food processor as ingredients are being blended. Continue blending for 40-60 seconds. Pour sauce into a serving bowl or jar.
- Step 8– Serve kabobs along with buttery chimichurri sauce. Enjoy!
Tips for making Steak Kabobs:
- Soak wooden skewers for at least one hour- this will prevent wooden sticks from burning while grilling your kabobs.
- Marinade steak overnight if possible- the longer the steak marinades the more tender and flavorful the kabobs will be.
- Switch up the veggies- get creative with the veggies for some variation and different flavors. Mushrooms, yellow summer squash, tomatoes, and eggplant are all great!
- Preheat grill- Don’t skip this step! This will prevent your steak and vegetables from sticking to the grill.
- Grilling the kabobs for 12 minutes will result in medium-rare steak– If you want your steak with no pink add 2-3 minutes to the total cooking time. If you want it more on the red side, cook for 2-3 minutes less.
- Don’t skip the buttery chimichurri sauce- it adds so much flavor to these kabobs!
Did you like this Grilled Steak Kabobs with Buttery Chimichurri Sauce? You may also like these other Kabob recipes:
Grilled Steak Kabobs with Buttery Chimichurri Sauce
These Grilled Steak Kabobs are made with a tender and juicy sirloin steak and marinated in a zesty marinade. Fresh vegetables perfectly charred. Topped with a flavorful buttery chimichurri sauce. You will want to make these all summer long!
Ingredients
Steak and Marinade
- 1.5-2 lbs sirloin steak
- 1/4 cup coconut aminos
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp pink sea salt
- 1 tsp black pepper
- 1 clove of garlic
Vegetables
- 2 bell peppers
- 1 zucchini
- 1 small red onion (minced)
Buttery Chimichurri Sauce
- 1/2 cup Italian parsley
- 1/2 cup cilantro
- 1/2 shallot
- 3 cloves of garlic (minced)
- 1/2 tsp red pepper flakes
- 1/2 tsp pink sea salt
- 1/4 tsp black pepper
- 2 tbsp red wine vinegar
- 1/4 cup unsalted butter
Instructions
-
Cube sirloin steak into 2-3 inch cubes. In a small mixing bowl, whisk together ingredients for marinade; coconut aminos, red wine vinegar, olive oil, pink sea salt, black pepper, minced garlic clove, and lemon juice. Place cubed steak in a zipper bag and pour in marinade. Zip bag and shake steak making sure it gets well coated with marinade. Refrigerate for at least one hour. Preferably, overnight.
-
Right before sirloin is done marinating, prep your vegetables. Slice zucchinis into 1/2 inch thick circles. Chop bell peppers and red onions into squares. Get those skewers ready! (see note).
-
Start assembling your kabobs; I like to start with a vegetable and follow with a cube of steak. Then continue with a different veggie and another piece of steak. Continue assembling alternating a different vegetable with a steak. I like to use 4-5 cubes of steak per skewer with a different veggie in between each piece. Reserve the leftover juices from the steak marinade.
-
Preheat grill on medium-high heat.
-
Once skewers are assembled and grill is preheated, place kabobs on grill. Brush some of the leftover marinade over each kabob while on the grill. Close grill and grill for 3-4 minutes. Slightly turn kabobs over to the side and rub more marinade over them. Grill again for another 3-4 minutes. Continue this pattern grilling the kabobs for a total of 12 minutes. Turning them 2-3 times to cook on every side and rubbing more marinade each time.
-
Grilling the kabobs for 12 minutes will result in medium-rare steak. If you want your steak with no pink add 2-3 minutes to the total cooking time. If you want it more on the red side, cook for 2-3 minutes less.
-
Remove kabobs from the grill and set aside to allow them to slightly cool down a bit. In the meantime, melt butter making sure it's completely melted. Add the rest of ingredients for chimichurri sauce to a food processor. Blend on high and slowly pour butter into food processor as ingredients are being blended. Continue blending for 40-60 seconds. Pour sauce into a serving bowl or jar.
-
Serve kabobs along with buttery chimichurri sauce. Enjoy!
Recipe Notes
Tips for making Steak Kabobs:
- Soak wooden skewers for at least one hour- this will prevent wooden sticks from burning while grilling your kabobs.
- Marinade steak overnight if possible- the longer the steak marinades the more tender and flavorful the kabobs will be.
- Switch up the veggies- get creative with the veggies for some variation and different flavors. Mushrooms, yellow summer squash, tomatoes, and eggplant are all great!
- Preheat grill- Don’t skip this step! This will prevent your steak and vegetables from sticking to the grill.
- Grilling the kabobs for 12 minutes will result in medium-rare steak– If you want your steak with no pink add 2-3 minutes to the total cooking time. If you want it more on the red side, cook for 2-3 minutes less.
- Don’t skip the buttery chimichurri sauce- it adds so much flavor to these kabobs!
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
