Chimichurri Steak Skewers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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 jalapeno, 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 work well)
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup chimichurri sauce, from the recipe above, divided

Instructions

In a large bowl, combine all chimichurri sauce ingredients. Stir well to combine.
Let the mixture rest at room temperature for 1-2 hours to allow flavors to develop.
Store the sauce in a sealed container in the refrigerator for up to one week. Stir before use.
Soak the wooden skewers in water for at least 30 minutes to prevent burning.
Season the steak cubes with salt and pepper.
In a medium bowl, toss the steak cubes with ¼ cup chimichurri sauce, reserving the rest for serving.
Thread seasoned steak cubes onto the skewers, leaving space between each piece for even cooking.
Preheat your air fryer to 400°F.
Arrange the steak skewers in a single layer in the basket of your air fryer. Cook in batches if necessary.
Air fry for 4-6 minutes, flipping halfway through, until steak is browned and cooked to your desired doneness.
Remove from the air fryer and brush with some reserved chimichurri sauce. Serve the rest of the sauce on the side for dipping. Enjoy warm!