Before you cook
Background Recipe story & origin
Skewered beef cooked quickly over high heat has deep roots in South America and southern Europe, but chimichurri specifically developed in Argentina and Uruguay during the late 1800s. Gauchos and ranch workers relied on open fire cooking using large cuts of beef cooked quickly during work breaks. Fresh herbs, vinegar, and oil were used because they required no refrigeration and could be prepared rapidly. The adaptation into small skewered portions emerged later in urban settings during the mid 20th century when grills and cast iron pans became common in home kitchens. Portioning the meat allowed faster cooking, easier sharing, and better control over doneness. This Classic version reflects that evolution from fire-cooked necessity to controlled appetizer format, using simple seasoning and traditional chimichurri.
Before you start Equipment you'll need
- metal skewers, 10 to 12 inch — conducting heat through meat for faster, more even cooking
- cast iron grill pan or outdoor grill — providing direct high heat for browning and light char
- infrared thermometer — verifying surface temperature (450-525°F) before cooking
- sharp knife — clean cubing across the grain for tenderness
- cutting board — stable surface for trimming and resting meat
- small mixing bowls — separate seasoning and sauce preparation
- tongs — turning skewers safely without piercing meat
Safety Safety & allergen notes
- Skewers become extremely hot. Use tongs and keep hands clear during turning.
- High heat fat contact can cause flare ups. Keep a clear workspace.
- Allow cooked meat to rest briefly before serving to prevent juice loss and burns.
- Adequate ventilation required due to high heat cooking and smoke.
Non-negotiables Rules for success
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Cut steak across the grain.
Shortens muscle fibers for tenderness in bite-sized format.
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Leave space between cubes on skewers.
Promotes browning instead of steaming.
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Apply sauce after cooking.
Preserves fresh herb flavor and prevents burning.
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Rest before serving.
Allows juices to redistribute for better texture.
Prep Get set first
About 5 min of prep
- Have metal skewers ready
- Have grill pan or grill preheating
- Have infrared thermometer ready
- Have tongs ready
- Have small bowls for seasoning and sauce
Total time is 30 minutes. Make chimichurri while grill preheats to maximize efficiency.
Ingredients
Instructions
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Prepare the steak
Cut steak into cubes approximately 1 to 1.25 inches on each side. Cut across the grain to shorten muscle fibers for tenderness.
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Season the steak
Toss steak cubes with salt, black pepper, and neutral oil until evenly coated.
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Skewer the steak
Thread cubes onto skewers leaving small gaps between pieces to allow heat circulation.
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Make the chimichurri
Combine parsley, oregano, garlic, olive oil, vinegar, salt, and red pepper flakes. Mix until evenly distributed.
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Preheat the cooking surface
Heat grill pan or grill to 450-500°F measured at the surface with infrared thermometer.
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Cook the skewers
Place skewers on the hot surface. Cook 2 to 3 minutes per side, turning to brown all sides. Target internal temperature 130-135°F for medium rare.
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Rest the skewers
Rest skewers 3 minutes before saucing.
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Finish and serve
Spoon chimichurri lightly over skewers just before serving.
Chef's notes
This is a high-impact appetizer that can be cooked fast, held briefly, and served without degradation.
Metal skewers conduct heat through the meat for faster, more even cooking.
Chimichurri can be made ahead and refrigerated up to 3 days.
Works equally well on outdoor grill or cast iron grill pan.