Grass-fed steak skewers with chimichurri are a fast, clean grilling recipe. Thread cubes of grass-fed sirloin onto skewers, grill for about 8 to 10 minutes, and spoon over a fresh sauce of parsley, garlic, olive oil, and red wine vinegar. The whole dish comes together in about 30 minutes with no seed oils or additives.

Looking for a Fourth of July main that feels festive, comes together fast, and skips the seed oils and mystery ingredients hiding in most store-bought marinades? These grass-fed steak skewers with a fresh garlic herb chimichurri are the perfect centerpiece for your cookout.

Most bottled marinades and steak sauces are loaded with seed oils, refined sugars, and preservatives. Making your own chimichurri at home takes just a few minutes and gives you a bright, garlicky sauce built entirely from real ingredients: fresh parsley, garlic, olive oil, red wine vinegar, and a pinch of red pepper flakes.

Thread cubes of grass-fed sirloin onto stainless steel skewers, grill to your liking, and spoon the chimichurri over the top. Festive, satisfying, and clean enough to feel good about going back for seconds.

Why You Will Love This Recipe

• Ready in about 30 minutes, so it is easy to pull off on a busy holiday.
• No seed oils, refined sugar, or hard-to-pronounce additives.
• Naturally gluten-free, paleo, and Whole30 friendly.
• Built around grass-fed beef and a fresh herb sauce that feels festive enough for a crowd.
• Simple to scale up for a backyard full of guests.

Ingredients

For the steak skewers

• 2 pounds grass-fed top sirloin, cut into 1.5-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 tsp sea salt
• Half tsp black pepper
• Half tsp garlic powder
• Optional: 1 red onion and 1 to 2 bell peppers, cut into chunks

For the garlic herb chimichurri

• 1 cup fresh flat-leaf parsley, finely chopped and lightly packed
• 3 cloves garlic, minced
• 2 tablespoons fresh oregano, or 2 tsp dried (optional)
• Half cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Half tsp red pepper flakes
• Half tsp of sea salt
• Quarter tsp black pepper
• Optional: a squeeze of fresh lemon

Equipment You Will Need

• Stainless steel skewers, or wooden skewers, soaked in water for 30 minutes
• A grill, gas, or charcoal
• An instant-read meat thermometer
• A cutting board and a sharp knife

How to Make Grass-Fed Steak Skewers with Chimichurri

1. Make the chimichurri first. In a bowl, combine the chopped parsley, garlic, oregano, red pepper flakes, salt, and pepper. Stir in the olive oil and red wine vinegar until everything is well coated. Add a squeeze of lemon if you like, then set it aside to let the flavors come together while you prep the steak.
2. Season the steak. Pat the sirloin cubes dry with a paper towel, then toss them with the olive oil, salt, pepper, and garlic powder until evenly coated. Drying the meat first helps it brown rather than steam on the grill.
3. Thread the skewers. Slide the cubes onto your skewers, leaving a little space between each piece so the heat can reach all sides. If you are adding onions and peppers, alternate them with the beef.
4. Grill. Heat the grill to medium-high, around 400 to 450 degrees Fahrenheit. Grill the skewers for about 8 to 10 minutes total, turning every 2 to 3 minutes, until the outside is browned and the inside reaches your preferred doneness. Grass-fed beef is lean and cooks faster, so start checking early.
5. Rest and serve. Pull the skewers at about 130 to 135 degrees Fahrenheit for medium-rare, then let them rest for 5 minutes so the juices settle. Spoon the chimichurri generously over the top and serve.

Tips for Perfect Grass-Fed Steak Skewers

• Do not overcook. Grass-fed beef is leaner than conventional beef, so it can dry out quickly. Medium-rare to medium keeps it tender and juicy.
• Use slightly lower heat than you would for grain-finished steak, and pull the skewers a few minutes earlier than you think you need to.
• Cut your cubes the same size so they cook evenly.
• Let the chimichurri sit for at least 10 minutes before serving so the garlic and herbs can mellow and meld.
• Rest the meat before saucing. Cutting in too early lets all those good juices run out.

Variations and Substitutions

• Different cuts: tri-tip or tenderloin tips work well as a substitute for sirloin.
• Add vegetables: red onion, bell peppers, zucchini, or cherry tomatoes all skewer beautifully.
• Herb swaps: A handful of fresh cilantro in place of some parsley gives the chimichurri a brighter, more citrusy edge.
• More heat: add extra red pepper flakes or a little fresh chili to the sauce.
• No grill: these also cook well under the broiler or on a stovetop grill pan.

Make-Ahead and Storage

The chimichurri can be made up to 2 to 3 days ahead and stored in an airtight container in the fridge, where the flavor only deepens. Bring it back to room temperature and stir before serving.

You can also cube and season the steak earlier in the day and keep it covered in the fridge until you are ready to grill. Leftover cooked skewers keep for 3 to 4 days in the fridge and reheat gently, though they are best enjoyed fresh off the grill.

What to Serve With Steak Skewers

• A crisp green salad or a watermelon and feta salad
• Grilled vegetables or corn on the cob
• Roasted or smashed potatoes
• Fresh berries for an easy, naturally sweet finish

Frequently Asked Questions

What is chimichurri?
Chimichurri is a fresh, uncooked herb sauce from Argentina and Uruguay made with finely chopped parsley, garlic, olive oil, vinegar, and a little chili. It is bright, garlicky, and traditionally served over grilled beef.

What is the best cut of beef for steak skewers?
Top sirloin is the best cut for steak skewers because it is tender, holds its shape on the grill, and stays juicy without a long marinade. Tri-tip and tenderloin tips are good options too.

How long do you grill steak skewers?
Grill steak skewers for about 8 to 10 minutes over medium-high heat, turning every 2 to 3 minutes, until the outside is browned and the inside reaches your preferred doneness. Grass-fed beef cooks faster, so check a few minutes early.

Does grass-fed beef cook differently?
Yes. Grass-fed beef is leaner than conventional beef, so it cooks faster and can dry out if overcooked. Use slightly lower heat, pull it at medium-rare to medium, and let it rest before serving.

Can you make chimichurri ahead of time?
Yes. Chimichurri can be made up to 2 to 3 days ahead and stored in an airtight container in the fridge. The flavor deepens as it sits. Bring it to room temperature and stir before serving.

Can I use wooden skewers instead of metal?
Yes. Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. Stainless steel skewers are reusable and conduct heat, which helps the meat cook evenly.

How do you know when steak skewers are done?
Use an instant-read thermometer. Pull the skewers at about 130 to 135 degrees Fahrenheit for medium-rare or 140 to 145 for medium, then let them rest 5 minutes as the temperature rises a few more degrees.

Recipe Card

Grass-Fed Steak Skewers with Garlic Herb Chimichurri

Prep time: 15 minutes | Cook time: 10 minutes | Total time: about 30 minutes | Servings: 4 to 6

Ingredients

• 2 pounds grass-fed top sirloin, cut into 1.5-inch cubes
• 2 tablespoons extra virgin olive oil, plus half cup for the chimichurri
• 1 tsp sea salt, plus half tsp for the chimichurri
• Half tsp black pepper, plus a quarter tsp for the chimichurri
• Half tsp garlic powder
• 1 cup fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh oregano, or 2 tsp dried (optional)
• 2 tablespoons red wine vinegar
• Half tsp red pepper flakes
• Optional: 1 red onion and 1 to 2 bell peppers, cut into chunks

Instructions

1. Combine the parsley, garlic, oregano, red pepper flakes, half tsp salt, and quarter tsp pepper. Stir in the half cup of olive oil and the red wine vinegar, then set aside.
2. Pat the sirloin dry and toss with 2 tablespoons olive oil, 1 tsp salt, half tsp pepper, and the garlic powder.
3. Thread the beef onto skewers, leaving space between pieces. Add onion and peppers if using.
4. Grill over medium-high heat for 8 to 10 minutes, turning every 2 to 3 minutes, until browned and cooked to your liking.
5. Rest 5 minutes, then spoon the chimichurri over the top and serve.

Notes: Grass-fed beef is lean and cooks faster than conventional beef, so pull it at medium-rare to medium for the best texture. Chimichurri can be made up to 3 days ahead.