Steak Fajita Skewers with Cilantro Chimichurri
Big, juicy pieces of steak, sweet bell peppers and red onion all topped with an amazing cilantro chimichurri sauce.
Servings: 6 servings
Ingredients
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
- Kosher salt and fresh ground black pepper to taste
Steak Fajita Skewers
- 2 pounds top sirloin steak, cut into approximately 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
Cilantro Chimichurri
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leaf parsley
- 1 jalapeño, seeds removed and finely chopped
- 1 clove garlic, chopped
- 1 green onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 lime, juiced
- 1/4 cup olive oil
- Kosher salt and fresh ground black pepper to taste
Instructions
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.
Cilantro Chimichurri
- 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.
Notes
- 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.
Nutrition
Calories: 328kcal | Carbohydrates: 8g | Protein: 35g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 146mg | Fiber: 2g | Sugar: 3g