Grilled Steak and Potato Skewers with Chimichurri Sauce

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  • Complexity: easy
  • Prep: 15 min
  • Cook: 20 min
  • Ready in: 35 min
  • Srv: 4
  • Cal: 500
  • By: WA Potatoes
Grilled Steak and Potato Skewers with Chimichurri Sauce


  • 2/3 cup loosely packed fresh parsley
  • 1/3 cup loosely packed fresh basil
  • 1/2 cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red chili flakes
  • 8 oz Red potatoes (about 2 inches in diameter)
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp each salt and pepper


  1. Chimichurri Sauce: In mini food processor, pulse parsley, basil, oil, vinegar, lemon juice, garlic, salt, pepper and red chili flakes until smooth.

  2. Skewers: In large pot of boiling salted water, cook potatoes for 12 to 15 minutes or until tender. Drain and let cool slightly. Cut into 1/2-inch pieces. Thread potatoes and steak evenly onto 4 metal, bamboo or wooden skewers. (If using bamboo or wooden skewers, soak skewers in cold water for at least 1 hour before using.) Brush with olive oil and season with salt and pepper.

  3. Preheat grill to medium heat; grease grate well. Grill skewers, turning occasionally, for 6 to 8 minutes for medium-rare or until desired doneness and potatoes are grill-marked.

  4. Serve skewers with Chimichurri Sauce for dipping.

    · Substitute strip loin or rib-eye steak for sirloin if desired.
    · Thread chunks of red onion or 1-inch pieces of green onion onto skewers along with potatoes and steak if desired.

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