Steak Fajita Skewers with Cilantro Chimichurri are perfect for summer grilling! Big, juicy pieces of steak, sweet bell peppers and red onion all topped with an amazing cilantro chimichurri sauce. Healthy grilling never looked so good!
Thanks to SABER Grills for sponsoring this post so I could make these incredible Steak Fajita Skewers with Cilantro Chimichurri for you! As always all opinions are my own.
I can’t wait until June is here, then I can be certain that grilling season has officially begun. For the past month it’s been hit of miss with grilling here in Colorado. We’ve had some absolutely gorgeous weekends that were perfect for sitting out on the deck, having a couple cocktails and grilling our dinner. Then there was last week when I planned to grill these Steak Fajita Skewers with Cilantro Chimichurri…it of course decided it needed to snow.
I debated making them inside on my grill pan, but I’m sorry, nothing compares to the flavor you get using a gas or charcoal grill. Not to mention the skewers never fit in my grill pan correctly so I can’t get those awesome grill marks.
Since the grill pan wasn’t going to cut it, I put on my winter coat, snow boots and grabbed the brush I use to get the snow off my car and headed outside. After spending 10 minutes making a path to the grill and getting all the snow off of it, it was lit and ready for the steak fajita skewers. I have no doubt that if any of the neighbors saw me they thought for sure that I had lost my mind.
I stood outside on that late May, 37 degree, snowy day and I grilled those skewers like a champ! I’m so glad I did too because they taste incredible. For a girl who doesn’t eat steak all that often, I have to say these were a real treat and I know I’ll be making them multiple times this summer. While the skewers alone were fantastic, the cilantro chimichurri sauce really put them over the top. It added an amazing fresh cilantro and citrusy lime flavor to the steak, do not skip making it!
To celebrate grilling season being in full swing or finally arriving if you live in Colorado, I’ve partnered with SABER Grills to give you guys an amazing giveaway and the grand prize is their Cast Black 500 3 Burner Grill! The package also includes a grill cover, three piece stainless steel toolset and an EZ Temp Digital Thermometer. You’ll have no problem grilling the steak on these fajita skewers to perfection with this beauty of a grill!
If you’ve never heard of the SABER® brand, they’re a division of Char-Broil® one of the oldest and most respected outdoor cooking companies. Saber grills were designed with the goal of engineering a better barbecue. Their grills use an advanced infrared cooking system that eliminates flare-ups and uses 30% less fuel than traditional gas grills. This system allows for true zonal cooking, so food that requires different temperatures can easily be cooked alongside each other. SABER’s award-winning cooking system will provide you with some tender and juicy cooking results this summer season!
Steak Fajita Skewers with Cilantro Chimichurri
Steak and Vegetable Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano, rubbed between the palms of your hands
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt or to taste
- Fresh ground black pepper to taste
Steak Fajita Skewers
- 2 pounds top sirloin steak, cut into approximately 1 to 1 1/2 inch cubes
- 1 red bell pepper, cut into 1 1/2 inch pieces
- 1 yellow bell pepper, cut into 1 1/2 inch pieces
- 1 green bell pepper, cut into 1 1/2 inch pieces
- 1 red onion, halved then each half cut into quarters
- 1 tablespoon olive oil, divided
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leaf parsley
- 1 jalapeño, seeds removed and finely chopped
- 1 clove of garlic, minced
- 1 green onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 lime, juiced
- 1/3 cup olive oil
- Kosher salt and fresh ground black pepper to taste
Steak Fajita Skewers
- In a small bowl whisk together the ingredients for the steak and vegetable seasoning.
- In a gallon sized freezer bag place the steak cubes, 2 teaspoons of olive oil and 1 tablespoon of the seasoning mix.
- Seal the bag, pressing out all of the air, then massage the oil and seasoning into the steak.
- Let it rest for several minutes or even overnight if you want to make it ahead of time.
- In a medium sized bowl or another freezer bag, add the peppers, red onion, remaining seasoning mix and 1 teaspoon of olive oil. Toss to coat.
- Preheat grill to medium-high heat and brush the grates with oil.
- Thread 8-10 metal or (soaked) wooden skewers evenly with the steak and vegetables. Sprinkle with a little extra salt and pepper before placing them on the grill.
- Grill the skewers, turning them occasionally, until grill marks appear. Approximately 7-9 minutes for medium-rare.
- Serve the skewers topped with the cilantro chimichurri or alongside them for dipping.
- Place all of the ingredients into a food processor and purée until smooth.
- Pour into a small bowl and set aside until ready to serve. Makes 1 cup.
- I like my cilantro chimichurri a little more acidic. Feel free to add 1-2 more tablespoons of olive oil if you prefer a less acidic sauce.
- If you have extra chimichuri it will last in the fridge for several days.
- If you are using wooden skewers be sure to soak them in water for 30 minutes so they don't disintegrate on the grill.
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