South Florida summers are hot and humid, making my air conditioner my favorite thing in the world. But sometimes I need to go outside, and grilling is one of the best reasons for that. My grill gets used a lot when the weather is clear, and I’m going to put it to use right now with this recipe for Steak Fajita Skewers with Cilantro Chimichurri. I make these Vegan Fajitas all the time, and they are phenomenal! And they are a good bit of work to serve and clean up with all the a la carte toppings. I’m hoping these convenient looking skewers will help with that. Let’s find out!
Steak Fajita Skewers with Cilantro Chimichurri are perfect for summer grilling! Big, juicy pieces of steak, sweet bell peppers and red onion all topped with an amazing cilantro chimichurri sauce. Healthy grilling never looked so good!
There are a lot of ingredients in these fajita skewers, and I was a little intimidated at first glance. When I printed the recipe, the ingredients took a little over a whole page! However, a closer look calmed me right down.
About half of the ingredients are dried spices, oil, and vinegar which I had in my pantry. I still had to buy the steak and quite a few veggies, and my local grocery store had everything. The top sirloin steak was the most expensive item at $10.30 for 1.7 pounds, and most of the produce was a few dollars or less.
Heads up, you have to plan ahead for this recipe since the steak needs to marinate. The good news is that only a few hours in the spice mixture produces a lot of flavor. I marinated mine for about 3 hours. Here’s how the rest of my time was spent:
- 5 minutes to prep the steak
- 7 minutes to prep the vegetables
- 6 minutes to make the chimichurri
- 8 minutes to thread the skewers
- 9 minutes to grill
- 35 minutes total
The recipe doesn’t say the vegetables need to be marinated, but I prepped them and mixed them with the spices when I prepped the steak. I also mixed up the chimichurri in my mini-prep at the same time.
When it came time to grill, I opted for the longest time listed. The chunks of steak were pretty big, and I wanted to make sure they were cooked properly. I also rotated the skewers every few minutes to make sure they were cooked on all sides. The time was perfect, and the chunks of meat were cooked medium doneness with a little charring on them and the vegetables.
Speaking of the vegetables, I want to point out that there are a lot of them once they are cut up. I put a piece of onion plus two colors of peppers between each chunk of steak. That used up all the peppers and most of the onion. I also started and ended each skewer with steak to keep the vegetables from sliding around or off the end.