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Chimichurri Steak Pinchos

The summer is a time when you fire up the grill and start the season off right with a parrillada full of, you guessed it, pinchos. These Latin-style kebabs are a cinch to make, and the beauty if it is that you can fill them up with whatever you have on hand. They are the perfect dish to help you use up all that amazing produce you have in abundance, and make a delicious, wholesome meal.

For these pinchos, I took a classic recipe, grilled steak with a herb chimichurri sauce, and turned it single serving portions, perfect for quick grilling and summer entertaining. Throwing a bash? Make mini skewers and pass around dipping sauce. Cooking for vegetarians? Load up on the veggies, omit the steak, and drizzle with plenty of chimichurri. No matter what you're hosting (or craving), this dish is perfect for your summer menu.

And the sauce? To spice up your pinchos whip up a quick chimichurri sauce. Parsley, cilantro, garlic, red chili flakes and olive oil refresh your summer dining to bring you a whole new take on summer steak and vegetables. 

Chimichurri Steak Pinchos

  • 1 1/4 lbs steak
  • 1/2 cup parsley, fresh
  • 1/2 cup cilantro, fresh
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 1 tbsp red chili flakes
  • 1 medium zucchini
  • 1 cup cherry tomatoes
  • 8 bamboo skewers

Get the full recipe. 

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