By AI Meal Planner
If using wooden skewers, place them in a shallow dish with cold water to soak for at least 30 minutes while you prep (prevents burning). If using metal skewers, skip soaking.
Trim any large pieces of fat from the 10 oz sirloin and cut into roughly 1 to 1 1/4-inch cubes (bite-sized). Pat the cubes dry with paper towels.
Place the cubed steak in a medium bowl. Add 2 tablespoons (about half) of the 1/4 cup chimichurri and 1/4 teaspoon of the black pepper. Toss to coat evenly, then let sit at room temperature for 10–12 minutes while you prep the vegetables (this gives a quick flavor boost but is not a long marinade).
Core the red bell pepper and cut into 1 to 1 1/4-inch squares (similar size to the steak). Trim the ends off the zucchini and cut into 1/2-inch thick rounds, then cut rounds in half if they are large so they’re about 1 to 1 1/4 inches in length. Peel the red onion and cut into 1-inch pieces (you should have chunky wedges about the same size as the other ingredients).
Arrange the vegetables in a bowl. Sprinkle them with the remaining 1/2 teaspoon kosher salt and the remaining 1/8 teaspoon black pepper, then toss gently to combine.
Thread the skewers: alternate steak cubes and vegetable pieces (bell pepper, zucchini, onion) so each skewer has a balanced mix. Aim for 4–6 pieces of steak and 4–6 vegetable pieces per skewer, depending on skewer length, leaving a little space between items so heat circulates evenly. You should get about 3–4 skewers, serving 2.
Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan on the stovetop, heat it over medium-high until very hot. Brush the grill grates or pan lightly with the 1 teaspoon olive oil (use a folded paper towel held with tongs) to prevent sticking.
Brush the assembled skewers very lightly with any leftover chimichurri on the steak (not all of it — reserve roughly 2 tablespoons for serving). Place skewers on the hot grill. Grill for 3–4 minutes per side, turning every 3–4 minutes so all sides get a good sear. Total grill time should be about 8–10 minutes, depending on cube size and grill heat. Aim for medium-rare to medium for the sirloin: internal temperature about 130–140°F (54–60°C). If you prefer medium-well, grill 1–2 minutes longer per side.
When the skewers are done, transfer them to a plate and let rest for 3–5 minutes (this lets juices redistribute).
Arrange the skewers on a serving platter. Spoon the reserved ~2 tablespoons (or to taste) of chimichurri over the skewers, and pass the rest at the table. Finish with a light pinch of flaky salt if desired and a grind of black pepper.
Serve hot with your choice of sides (rice, salad, or crusty bread). Leftover skewered steak and vegetables can be refrigerated for up to 2 days; reheat gently.
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By AI Meal Planner
This recipe is ready in 35 minutes (plus optional 30 minutes soaking for wooden skewers) and features sirloin steak (top sirloin), cubed, red bell pepper, zucchini and other delicious ingredients. Contains 601 calories total.
If using wooden skewers, place them in a shallow dish with cold water to soak for at least 30 minutes while you prep (prevents burning). If using metal skewers, skip soaking.
Trim any large pieces of fat from the 10 oz sirloin and cut into roughly 1 to 1 1/4-inch cubes (bite-sized). Pat the cubes dry with paper towels.
Place the cubed steak in a medium bowl. Add 2 tablespoons (about half) of the 1/4 cup chimichurri and 1/4 teaspoon of the black pepper. Toss to coat evenly, then let sit at room temperature for 10–12 minutes while you prep the vegetables (this gives a quick flavor boost but is not a long marinade).
Core the red bell pepper and cut into 1 to 1 1/4-inch squares (similar size to the steak). Trim the ends off the zucchini and cut into 1/2-inch thick rounds, then cut rounds in half if they are large so they’re about 1 to 1 1/4 inches in length. Peel the red onion and cut into 1-inch pieces (you should have chunky wedges about the same size as the other ingredients).
Arrange the vegetables in a bowl. Sprinkle them with the remaining 1/2 teaspoon kosher salt and the remaining 1/8 teaspoon black pepper, then toss gently to combine.
Thread the skewers: alternate steak cubes and vegetable pieces (bell pepper, zucchini, onion) so each skewer has a balanced mix. Aim for 4–6 pieces of steak and 4–6 vegetable pieces per skewer, depending on skewer length, leaving a little space between items so heat circulates evenly. You should get about 3–4 skewers, serving 2.
Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan on the stovetop, heat it over medium-high until very hot. Brush the grill grates or pan lightly with the 1 teaspoon olive oil (use a folded paper towel held with tongs) to prevent sticking.
Brush the assembled skewers very lightly with any leftover chimichurri on the steak (not all of it — reserve roughly 2 tablespoons for serving). Place skewers on the hot grill. Grill for 3–4 minutes per side, turning every 3–4 minutes so all sides get a good sear. Total grill time should be about 8–10 minutes, depending on cube size and grill heat. Aim for medium-rare to medium for the sirloin: internal temperature about 130–140°F (54–60°C). If you prefer medium-well, grill 1–2 minutes longer per side.
When the skewers are done, transfer them to a plate and let rest for 3–5 minutes (this lets juices redistribute).
Arrange the skewers on a serving platter. Spoon the reserved ~2 tablespoons (or to taste) of chimichurri over the skewers, and pass the rest at the table. Finish with a light pinch of flaky salt if desired and a grind of black pepper.
Serve hot with your choice of sides (rice, salad, or crusty bread). Leftover skewered steak and vegetables can be refrigerated for up to 2 days; reheat gently.
Calories per Serving: 601
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