Super-quick-cook steak skewers with chimichurri
Serves: 4 (makes 12 skewers)
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Super-quick-cook steak skewers with chimichurri
These easy steak skewers kick sausages and burgers to the kerb with their speedy cook time and lip-smacking tastiness.
Serves: 4 (makes 12 skewers)
Prep time: 30 minsTotal time: 
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Nutritional information (serving)
Calories
395Kcal
Fat
24gr
Saturates
6gr
Carbs
3gr
Sugars
2gr
Fibre
1gr
Protein
41gr
Salt
0.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the steak skewers
- 3 x 225g sirloin steaks, fat trimmed
- 2 tbsp olive oil
- 1 tbsp soy sauce* or tamari
- 2 tsp Worcestershire sauce* or Henderson’s Relish
- zest and juice of 1⁄2 orange
- juice of 1 lime
- 2 garlic cloves, crushed
- 1⁄2 onion, grated
- 2 tsp dried oregano
- 12 metal skewers
For the chimichurri sauce
- 20g fresh parsley
- 20g fresh coriander
- 3 garlic cloves
- 2 tsp dried oregano
- 1⁄2 tsp chilli flakes
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
Step by step
- For the skewers, place the steaks between two sheets of baking paper and bash with a rolling pin until they are around 5mm thick. Cut each steak into 4 strips and place them in a shallow dish or bowl. Mix all of the other ingredients for the skewers together and season with black pepper. Pour this marinade over the steak strips and toss to coat. Cover and chill for 2 hours.
- To make the chimichurri sauce, put all of the ingredients in a high-speed blender and blitz to a smooth sauce. Season with salt and set aside until required.
-
Heat the barbecue for direct cooking. Thread one steak strip onto each metal skewer and then place the skewers on the hot grill rack. Grill for around 3-4 minutes, turning occasionally, until just cooked through. Remove from the grill and transfer to a board, then drizzle over the chimichurri sauce to serve.
*Use tamari not soy, and Henderson’s Relish, not Worcestershire sauce, for gluten-free.
