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The Summer Steak & Potatoes Meal You Didn’t Know You Needed!
These grilled skewers combine three of my favorite things about grilling season – smoky grilled steak, tender grilled potatoes, & zippy chimichurri sauce. It’s a steak & potatoes dinner, sure, but it’s NOT your average steak & potatoes dinner! These steak kabobs are satisfying, but they also make for a light & fresh meal thanks to the bright, herbaceous flavors of chimichurri sauce.
This grilled steak and potato kabobs recipe was actually developed for an Instagram partnership, but we ended up loving it so much that I wanted to give it a permanent spot here on PWWB. They’re majorly delicious & satisfying, but they’re also really simple to throw together. You’ll whip up our signature bright, zippy chimichurri sauce, which serves as both a steak seasoning & a serving sauce for the kebabs. From there, simply assemble the kabobs with tender steak, par-boiled baby potatoes, bell peppers, & onions, & massage them with the chimichurri sauce to ensure each bite has the perfect pop of vibrant herbaceousness.
Toss ’em on the grill for smoky charred flavor, & serve with more of the bright chimichurri & a seasonal salad like our Grilled Panzanella, or our Falafel-ish Quinoa Salad. It’s the kind of summertime rockstar meal that’s great for easy weeknight dinners AND celebratory weekend BBQs – the perfect summer meal!
Grilled Steak Kabobs Recipe Highlights
These chimichurri steak kabobs are…
BRIGHT & ZIPPY. All thanks to a majorly easy & majorly flavorful homemade chimichurri sauce, which doubles as a steak marinade & a serving sauce for these kabobs.
GRILLED TO PERFECTION. Making the BEST grilled steak kabobs is easier than you might think! It’s all about choosing the right ingredients & grilling them quickly over high heat – walking you through all the hows & whys, plus answering some FAQs below!
THE BEST SUMMER DINNER. These kabobs are easy to prepare & impressive to serve, plus they’re very make-ahead & meal prep friendly! Perfect for weeknight grilling, backyard BBQs, or the ultimate Father’s Day dinner!
Steak & potatoes have never looked so good! ♡ Read on to learn more about these Grilled Chimichurri Steak and Potato Kabobs, or jump straight to the recipe & get grilling!
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What is Chimichurri?
Because it’s not chimichurri steak without some damn good chimichurri, these grilled steak kabobs start with my go-to chimichurri sauce. Made with loads of fresh herbs (cilantro! parsley! oregano!) & red wine vinegar for brightness, this chimichurri is an absolute fridge staple at the PWWB House, especially during the summer months.
If chimichurri is new to you, you’re in for such a treat! Chimichurri is a bright & herbaceous sauce, originating in the South American countries of Argentina & Uruguay. Similar to a basil pesto, it’s vibrantly green & full of fresh flavor, however it also boasts a signature zippiness, thanks to a generous amount of red wine vinegar. It is traditionally used as a topping for the delicious grilled beef for which these countries are so well known, making it the perfect pair for these grilled steak kabobs! Learn more! ⇢ Our Favorite Chimichurri Sauce recipe.
How to Make Chimichurri Sauce
For this particular steak kabobs recipe, the chimichurri sauce plays double duty, acting first as a quick steak marinade that seasons & tenderizes the beef & second as a bright & light sauce to drizzle all over the grilled kabobs. Plus, it could not be easier to prep. It takes less than 10 minutes to throw together thanks to the help of a food processor, & I promise – once you taste its zippy, bold flavor, you’re gonna want to put it on everything!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
How to make chimichurri sauce? ⇢ Pick the fresh herbs off their stems & toss them right in the bowl of your food processor. It’s totally fine to keep the tender stems on the fresh cilantro & parsley, but make sure to to pick the oregano leaves off their hardy stems. Add lemon zest & lemon juice, garlic, olive oil & red wine vinegar, & pulse to combine. Finish the sauce off by mixing in crushed red pepper flakes for a kick of heat & season with just enough salt bring all the flavors to life.
Quick Tips!
- Storage ⇢ Simply store chimichurri in an airtight container in your refrigerator & you are good to go!
- How long does it keep? ⇢ When stored properly, you can keep this sauce in the refrigerator for up to 1 week.
- Can you freeze chimichurri sauce? ⇢ Yes! I like using silicone storage containers, which allow you to divide the sauce into small portions that you can then thaw as necessary! Frozen chimichurri is best enjoyed within 3 months.
How to Make Grilled Steak Kabobs
The really nice thing about this chimichurri steak & potato kabobs recipe is that it’s really simple to prepare! They take about 20 minutes to prep & they can easily be made in advance if you’re hosting a backyard BBQ or a casual summer dinner party.
Full Recipe Directions with step-by-step photos provided in the Recipe Card, below.
It’s easy as 1-2-3!
Par-boil baby potatoes. Place baby potatoes (about 1-inch diameter) in a pot & cover with couple inches of cold, salted water. Bring everything to a boil & cook about 5-7 minutes, just until the potatoes are fork tender. Why? ⇢ Potatoes have a slightly longer cook time than the rest of the ingredients on these steak kabobs. Par-boiling them evens out the grilling time, ensuring the potatoes are tender once the steak reaches ideal medium doneness & the veggies have just the right amount of char from the grill.
Assemble the steak kabobs. Thread skewers with potato, sirloin steak chunks, bell pepper, & red onion, alternating as you go for pretty presentation. Pour some of the prepared chimichurri over the steak and potato kabobs. Grilled kabob reminder! ⇢ If you use wooden skewers, be sure to soak them in water at least 20 minutes prior to assembly, which helps prevent the skewers from burning on the grill.
Grill the steak kabobs. Prepare a grill for medium-high direct heat grilling (500-600 degrees F). Once hot, place the steak kabobs on the grill, such that the kabobs run perpendicular to the grill grates. Grill 3 minutes per side for medium doneness.
Make-Ahead & Meal Prep Tips
If you’re prepping ahead for a summer party or an easy weeknight dinner, there are a couple of different options for make-ahead grilled steak kabobs. Fully assemble the kabobs up to 12 hours in advance OR partially prep by par-boiling the potatoes &/or making the chimichurri up to 5 days in advance. For full make-ahead & meal prep directions, check the Recipe Notes, below!
More Grilled Steak Kabobs Tips & FAQs
What steak is best for kabobs?
For steak kabobs, you want to use a cut of beef that’s flavorful & doesn’t require long cook times. My favorite steak for kebobs is top sirloin, which is relatively affordable, tender, & flavorful despite being slightly lean. You could also use strip steak or ribeye, which are definitely more premium but offer great flavor. Avoid tough cuts like chuck roast or stew meat, which require long & slow cook times to become tender.
How long do you cook steak kabobs on the grill?
These chimichurri steak & potato kabobs grill up in about 3 minutes per side over medium-high direct heat, at which point the steak reaches medium doneness & the veggies begin to char nicely. You can add or subtract a minute of cooking time per side if you prefer your steak more/less done, noting that the veggies will also be more/less done.
How do you grill kabobs without burning vegetables?
Pretty simple! Grilling great kabobs is all about uniformity. The ingredients you choose to skewer together need to have similar cooking times & they also need to be cut into uniform pieces. For this grilled steak kabobs recipe, this is exactly why the ingredients should all be prepped into roughly 1-inch pieces & the potatoes should be par-boiled prior to assembly!
Serving Suggestions
Once they’re grilled to perfection, you can dive right into your grilled steak and potato kabobs! Be sure to finish them with a generous drizzle of chimichurri. Its freshness really brightens up all of the deep & smoky flavors of the kabobs, making for a really impressive grilled steak dinner at home.
With protein, starch, & veggies all in one tidy little package, these steak and potato kabobs are pretty legit on their own, but if you’d like to add a side dish to your spread, here are some easy summer sides that will make for the perfect pairing:
- A simple green salad with garden cucumber, tomato, & whatever dressing you love – the PWWB Green Goddess Vinaigrette would add an extra punch of fresh flavor!
- Your favorite seasonal salad! We LOVE this Grilled Panzanella, which is perfect since the grill is already lit for the kabobs! This lemony grated zucchini salad & this Falafel-ish Quinoa Salad are two other PWWB all-time faves!
- Extra grilled vegetables is always a welcome addition, too!
I can’t wait for you to try these Grilled Chimichurri Steak and Potato Kabobs! They taste just like a summer meal should, & I know you’ll love them as much as we do!
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy grilling!
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Grilled Chimichurri Steak Kabobs
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: Main Dishes, Beef Recipes
- Method: Grilling & Smoking
- Cuisine: American, Argentinian
- Diet: Gluten Free
Description
These Grilled Chimichurri Steak Kabobs are my all-time favorite summer meals! They give the classic Argentinian pairing of smoky grilled steak & zippy chimichurri sauce a fun twist by threading it together on a skewer with tender baby potatoes & char-grilled peppers & onions. The result is equally satisfying & fresh – a steak & potatoes dinner with a summertime twist!
A couple of tips for success:
- Homemade chimichurri sauce is a non-negotiable for this recipe, playing double duty as both seasoning & serving sauce for the steak kabobs. My go-to chimichurri recipe is zippy & herbaceous thanks to a generous amount of fresh parsley, cilantro, & oregano.
- Use a tender cut of beef. The kabobs are grilled hot & fast, so your favorite tender cut of steak will work beautifully. I am partial to top sirloin since its an affordable cut with great flavor & tender texture.
- Size matters! To cook evenly, all the elements of your kabobs should be roughly the same size. I aim to slice everything into 1-inch pieces & give the baby potatoes a head start with a quick par-boil on the stovetop.
Once they’re assembled, these chimichurri steak kabobs grill up in a matter of minutes. They’re an easy crowdpleaser & I think that once you try them, you’ll love them as much as we do. ♡ Happy grilling!
Ingredients
- 16 ounces top sirloin (or tender steak of choice), diced into 1-inch cubes
- 18–24 baby potatoes, about 1-inch in diameter
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- chimichurri sauce, below
- kosher salt & ground black pepper, to season
- 6–8 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)
for the chimichurri:
- ½ cup cilantro leaves & tender stems
- ½ cup parsley leaves & tender stems
- 3 tablespoons fresh oregano
- 1 lemon, zested & juiced
- 3–4 cloves garlic
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flake
- 1 ½ teaspoons kosher salt
Instructions
- Par-boil the potatoes: Place the potatoes in a pot. Cover by 1-2 inches in cold water. Season with 2 teaspoons kosher salt. Bring to a boil, then boil the potatoes for 5-7 minutes, or just until fork-tender. Drain & set aside.
- Prep the chimichurri sauce: Meanwhile, as the potatoes par-boil, prep the chimichurri sauce. Add all listed ingredients to a food processor. Pulse to combine. Taste and season with additional salt or ground black pepper. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Assemble the chimichurri steak kabobs: Thread each skewer with potato, top sirloin, bell pepper, red onion, alternating as you go. Pour ½ of the prepared chimichurri over the steak kabobs, using your hands to ensure each is nicely coated in chimichurri sauce. Reserve remaining chimichurri for serving.
- Grill the chimichurri steak kabobs: Prepare a grill for medium-high direct heat grilling (500-600 degrees F). Once hot, place the steak kabobs on the grill, such that the kabobs run perpendicular to the grill grates. Grill 3 minutes per side for medium doneness – add or subtract a minute of cooking time per side if you prefer your steak more/less done.
- Serve the grilled steak kabobs: Remove the kabobs from the grill. Rest for 2-3 minutes before serving. Serve with reserved chimichurri. Enjoy!
Notes
- Make-Ahead & Storage:
- Make-Ahead Steak Kabobs: These steak and potato kabobs can be assembled up to 12 hours in advance. Prep according to Steps 1-3 of Recipe Directions (above) & store assembled kabobs covered in the refrigerator. Remove from the refrigerator about 30 minutes before you’d like to begin grilling to bring the steak to room temperature for more even grilling. Grill & serve as described in Steps 4-5, above.
- Storage: Leftover steak kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, remove the steak & veggies from the kabobs & reheat in the microwave until warmed through. Leftover chimichurri sauce will keep, stored in an airtight container for up to 1 week. You can also freeze leftover chimichurri. To freeze, transfer to a freezer safe container (these are my favorite!) for up to 3 months. Thaw in the refrigerator a day before you’d like to use it.
- 20-Minute Meal Prep: Nearly all of the active prep work for these grilled steak kabobs comes from par-boiling the potatoes & prepping the chimichurri sauce. Prep either or both in advance for a great head start on your grilled steak and potato kabobs dinner – it’ll take 20 minutes, tops:
- Par-boil the potatoes according to Step 1 of Recipe Directions, above. Allow to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. (10 minutes active prep)
- Prep the chimichurri sauce according to Step 2 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
Ready to Hit the Grill?
If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips and tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.
All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling and Smoking recipes.
And lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, and we have so much fun on Instagram!
Want more grilling tips and recipes?
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10/10! Such an easy weeknight meal. I made this almost exactly as written, just omitting the onions and peppers from the kabobs because we didn’t have them on hand. Literally so fast to whip together, even during a busy work-from-home day. And seriously – I want to put this 2 minute chimichurri on everything. I’ve already snuck back to the fridge to sneak an herbaceous potato or two… You bet this recipe is going on the “oh crap, what’s for dinner” list!
We love an “oh crap, what’s for dinner” list! 😂 Happy to hear you enjoyed these kabobs as much as we do, Joanna!
These were so incredile! We loved them so much. Jess did it again!
Thank you, Rachel! We’re so so glad you enjoyed!!
such a fun meal and so delicious!
Thank you so much Courtney!
I knew this recipe would be a winner as soon as I saw it. My family LOVED it just a little too much. I didn’t have any leftovers to bring to work the next day! Definitely doubling the recipe next time and may eat the chimichurri with a spoon. So delish!
Haha, yes, a double batch is never a bad idea! I’m so glad your family enjoyed this one, Anna! xx
This chimichurri is tangy and acidic with the perfect amount of heat. We are having record temperatures this weekend, and these kabobs were great for a hot summer night.
I love to hear it, Rachel! Hopefully those temps cool off soon for you. xx