Description
These Chimichurri Steak Skewers feature tender steak cubes marinated in a vibrant and herbaceous chimichurri sauce, then perfectly cooked in an air fryer for a quick and delicious meal. The fresh herbs combined with garlic, jalapeño, and red wine vinegar create a zesty and flavorful marinade that enhances the juicy steak, making a crowd-pleasing appetizer or main course that’s ready in just 25 minutes.
Ingredients
Scale
Chimichurri Sauce
- ½ cup (107 g) extra virgin olive oil
- ¼ cup (60 g) red wine vinegar
- ½ medium shallot, finely diced (about 2 tablespoons)
- 1 small jalapeño, seeded and finely diced (about 2 tablespoons)
- ½ cup fresh parsley, minced
- 1 teaspoon garlic, minced
- 1 ½ teaspoons fresh oregano, minced
- 1 teaspoon fresh basil, minced
- 1 teaspoon fresh cilantro, minced
- ½ teaspoon fresh thyme, minced
- ¼ teaspoon kosher salt
- 1 pinch red pepper flakes
Steak Skewers
- Wooden skewers, soaked in water for 30 minutes
- 1 pound steak, cut into 1-inch cubes (top sirloin or ribeye recommended)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chimichurri sauce (from recipe above), divided
Instructions
- Prepare the Chimichurri Sauce: In a large bowl, combine olive oil, red wine vinegar, diced shallot, diced jalapeño, minced parsley, garlic, oregano, basil, cilantro, thyme, kosher salt, and red pepper flakes. Stir thoroughly until evenly mixed. Let the mixture rest at room temperature for 1-2 hours to allow the flavors to meld together. Store any leftovers in a sealed container in the fridge for up to one week. Stir well before use to remix any separated ingredients.
- Soak the Skewers: Submerge wooden skewers in water for at least 30 minutes to prevent burning during cooking.
- Season and Marinate the Steak: Pat the steak cubes dry with paper towels. Season them with kosher salt and black pepper. Place the cubes in a medium bowl and toss with ¼ cup chimichurri sauce, ensuring all pieces are evenly coated. Reserve the remaining sauce for serving.
- Thread the Skewers: Thread the seasoned and marinated steak cubes onto the soaked skewers, leaving space between each piece for even cooking.
- Air Fry the Steak: Preheat your air fryer to 400°F (200°C). Arrange the skewers in a single layer in the air fryer basket. Cook in batches if necessary. Air fry for 4-6 minutes, flipping each skewer halfway through cooking, until the steak is browned and cooked to your preferred doneness.
- Serve: Remove the skewers from the air fryer. Immediately brush them with some of the reserved chimichurri sauce and serve the remaining sauce on the side for dipping. Enjoy warm.
Notes
- Soaking wooden skewers prevents them from burning in the air fryer.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to one week.
- Adjust the jalapeño amount to control the heat level in the sauce.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
- Rest the cooked skewers for a few minutes before serving to retain juiciness.
