Grilled Chimichurri Steak & Vegetable Kabobs – High Protein Dinner
The moment the sizzling kabobs hit the plate, the aroma of charred steak and fresh herbs filled the air, making everyone’s mouth water.
I still remember the summer afternoon I first made these Grilled Chimichurri Steak & Vegetable Kabobs on our backyard patio, with the warm sunshine and the sound of sizzling meat and chatter in the background, and the way my family’s eyes lit up when they took their first bites – it was pure joy!
It was one of those ‘aha’ moments, when a simple combination of flavors and textures came together to create something truly special – and This Grilled Chimichurri Steak & Vegetable Kabobs – High Protein Dinner quickly became a cherished family favorite.
Why You’ll Love This Grilled Chimichurri Steak & Vegetable Kabobs – High Protein Dinner
- The tender, char-grilled steak and crunchy vegetables create a delightful texture contrast.
- The zesty, herby chimichurri sauce adds a bold, fresh flavor profile.
- This recipe is ready in just 30 minutes, perfect for a quick weeknight dinner.
- The simple, straightforward steps make it a foolproof recipe for any cook.
- It’s a fantastic option for a summer barbecue or outdoor gathering.
Ingredients You’ll Need
- 2 pounds flank steak
- 1 cup fresh parsley
- 1 cup fresh oregano
- 2 cloves garlic
- 1 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, cut into 1 1/2-inch pieces
- 2 large bell peppers, cut into 1 1/2-inch pieces
- 2 large zucchinis, cut into 1 1/2-inch slices
- 2 large cherry tomatoes, halved
The star ingredients, the flank steak and fresh herbs, come together to create a dish that’s both hearty and refreshing – and the best part is, you can customize it to your liking with your favorite vegetables and seasonings!
Expert Tips for the Best Grilled Chimichurri Steak & Vegetable Kabobs – High Protein Dinner
- Make sure to grill the steak to the right temperature, using a meat thermometer to ensure food safety.
- Don’t overcrowd the grill, cook the kabobs in batches if necessary, to prevent steaming instead of grilling.
- Add a sprinkle of red pepper flakes to the chimichurri sauce for an extra kick of heat.
- Let the steak rest for 5 minutes before slicing, to allow the juices to redistribute.
- You can prepare the chimichurri sauce ahead of time and store it in the fridge for up to 1 week.
Variations and Substitutions
For a gluten-free version, swap out the Worcestershire sauce for a gluten-free alternative. For a different protein, try using chicken or shrimp instead of steak. And for a bold flavor twist, add some diced jalapeños or serrano peppers to the chimichurri sauce!
How to Store and Reheat
Store leftover kabobs in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze the kabobs for up to 2 months and reheat from frozen.
Frequently Asked Questions
Can I use different types of steak?
Yes, you can use other types of steak, such as ribeye or strip loin, but adjust the cooking time accordingly.
How do I prevent the vegetables from burning?
Make sure to brush the vegetables with oil and season with salt and pepper before grilling, and adjust the heat as needed to prevent burning.
Can I make this recipe ahead of time?
Yes, you can prepare the kabobs and chimichurri sauce ahead of time, but grill the kabobs just before serving for best results.
Now that you’ve seen how easy it is to make these mouth-watering Grilled Chimichurri Steak & Vegetable Kabobs, I invite you to give it a try and experience the magic for yourself – your taste buds (and your family) will thank you!
Grilled Chimichurri Steak Kabobs
🧂 Ingredients
👩🍳 Instructions
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1Preheat grill to medium-high heat.
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2In a food processor, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and black pepper. Process until well combined.
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3Grill steak for 5-7 minutes per side, or until it reaches desired level of doneness.
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4Grill onion, bell peppers, zucchinis, and cherry tomatoes for 5-7 minutes per side, or until they are tender.
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5Brush steak with chimichurri sauce during the last minute of grilling.
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6Serve steak with grilled vegetables and additional chimichurri sauce if desired.
