Steak Skewers

Ingredients

• 680–907 g (1.5–2 lb), cut into 2.5–3.8 cm (1–1.5 in) cubessirloin or teres major
• 2 cloves, crushedgarlic
• 120 ml (½ cup), chopped (about ¼ onion)red onion
• 60 ml (¼ cup)soy sauce
• juice of ½ lime (7.5 ml; ½ tablespoon)lime
• 1 sprig (about 20 cm/8 in long)rosemary
• 120 ml (½ cup)lager or pale ale
• 60 ml (¼ cup), finely diced or processed in a food processorparsley
• 1, very finely diced or processed in a food processor (about 30 ml/2 tablespoons)jalapeño
• 1 large clove, very finely diced or processed in a food processor (about 7.5 ml/½ tablespoon)garlic
• 30 ml (2 tablespoons)olive oil
• juice of ½ lime (7.5 ml; ½ tablespoon)lime
• 1.25 ml (¼ teaspoon)kosher salt
• 10 (about 113 g/4 oz)cherry tomatoes
• ½ large, cut into 2.5 cm (1 in) cubesred onion
• 1, cut into 2.5 cm (1 in) cubesred bell pepper
• 6, halved if largecremini mushrooms

Instructions

1. 1

   Cut the steak

   Trim the steak and cut it into 2.5 cm (1 in) cubes.

2. 2

   Mix the marinade

   Put the steak cubes and all the marinade ingredients in a large sealable bag. Mix them together, then squeeze out as much excess air as you can.

3. 3

   Chill the steak

   Set the bag in a large bowl and refrigerate for 1 hour, but no longer than 2 hours.

4. 4

   Make the chimichurri

   Combine all the chimichurri ingredients in a medium bowl. The sauce can be made up to 3 days ahead and kept in the fridge; bring it to room temperature before using.

5. 5

   Prepare the grill

   Soak wooden skewers for at least 1 hour before grilling. Prepare the grill for direct cooking.

6. 6

   Thread the skewers

   Thread the ingredients onto the skewers. The recipe uses three pieces of meat, alternating with the other ingredients, such as onion, mushrooms and red pepper.

7. 7

   Grill the skewers

   Grill over direct heat, turning every 3 minutes, until the beef reaches at least 51°C (124°F) for rare or 57°C (135°F) for medium rare.

8. 8

   Rest and serve

   While the skewers rest, add the chimichurri, then serve.

What are steak skewers?

Steak skewers are pieces of beef threaded with vegetables and cooked over a grill. This American-style barbecue recipe takes inspiration from chimichurri, the herb sauce associated with Argentina and Uruguay, to bring freshness and a little heat to the grilled beef.

Beer, soy, lime and rosemary make up the marinade, while parsley, jalapeño, garlic and olive oil form the finishing sauce. Keeping the sauce separate lets its fresh flavour contrast with the savoury, grilled ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 27g protein, 5g carbs, 10g fat.

The beef provides most of the protein, while the beer, vegetables and small amounts of onion contribute carbohydrates. Olive oil supplies much of the fat, with soy sauce contributing sodium. Pair a skewer portion with extra vegetables or salad for a more balanced plate.

The beer marinade

Marinade timing: Give the beef 1 hour in the fridge, and do not exceed 2 hours. The recipe combines beer with soy, lime, garlic, onion and rosemary for a savoury, aromatic coating.

Even pieces: Cut the beef into similarly sized cubes so they cook at a comparable pace. The recipe calls for 2.5 cm cubes, while its ingredient description allows cubes up to 3.8 cm.

A fresh chimichurri finish

Fine chopping: Dice the parsley, jalapeño and garlic very finely, or process them in a food processor as directed. Smaller pieces distribute the herbs and chilli more evenly through the oil and lime.

Make ahead: The chimichurri can be prepared up to 3 days in advance and refrigerated. Bring it to room temperature before using, then add it while the skewers rest.

Threading meat and vegetables

Alternate ingredients: The method suggests using three pieces of steak and placing other ingredients between them. Onion, mushrooms and red pepper are named as preferred choices; the listed ingredients also include cherry tomatoes.

Room to cook: Thread the pieces in a way that leaves them easy to turn. The recipe gives no fixed count for vegetable pieces per skewer, so distribute them across the skewers.

Grilling and doneness

Direct heat: Grill the skewers over direct heat and rotate them every 3 minutes. Keep turning them until the beef reaches the stated internal temperature.

Use a thermometer: The recipe gives 51°C (124°F) for rare and 57°C (135°F) for medium rare. Check a piece of beef rather than judging doneness from the vegetables or the outside colour.

Serving the skewers

Rest with sauce: Add the chimichurri while the skewers rest, then serve. This gives the beef a brief pause after grilling and puts the fresh sauce right on the finished skewers.

On the plate: Serve with a simple salad or another vegetable side if you want more variety. Bread, rice or potatoes can make the meal more substantial.

Recipe notes & tips

• Cut the beef into evenly sized cubes to help them cook at a similar rate.
• Keep the marinating bag in a bowl in the fridge, as directed, to catch any leaks.
• Soak wooden skewers for at least 1 hour before grilling.
• Prepare the chimichurri ahead, then bring it to room temperature before serving.
• Turn the skewers every 3 minutes over direct heat.
• Use a thermometer to check the beef's internal temperature.

Variations

• Use pale ale: Choose it instead of lager for the beer in the marinade.
• Adjust the heat: Use less jalapeño in the chimichurri for a milder sauce.
• Choose another cut: Use sirloin or teres major, as listed in the recipe.
• Add the tomatoes: Thread cherry tomatoes among the beef and other vegetables.
• Change the vegetables: Use the listed onion, red pepper and mushrooms in different combinations.

Common mistakes to avoid

• Over-marinating: Keep the beef in the marinade for 1 hour and no longer than 2 hours.
• Uneven cubes: Cut the beef to a similar size so the pieces cook more evenly.
• Skipping the soak: Soak wooden skewers for at least 1 hour before grilling.
• Guessing doneness: Check the beef's internal temperature with a thermometer.
• Forgetting to turn: Rotate the skewers every 3 minutes over direct heat.
• Serving cold sauce: Bring refrigerated chimichurri to room temperature before using.

How to store

Refrigerate leftover cooked beef and vegetables in a covered container and use within 3–4 days. Reheat until piping hot, or enjoy them cold; keep leftover chimichurri covered in the fridge and use within 3 days.

Frequently asked questions