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Beef paired with this classic Argentinian sauce is a match made in heaven. Fresh green herbs, garlic, and olive oil create a tangy Chimichurri sauce that complements and contrast the rich flavors of the steak. Pair with a bold California red for the ultimate food & wine pairing.

Steak Chimichurri


  • 8 to 12 bamboo skewers
  • 1.5 lbs. Sirloin steak cubed (about 3 to 4 cubes per skewers or 2 oz)
  • 1/4 cup olive oil
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • Chimichurri Sauce
  • 1/2 cup extra virgin olive oil
  • 2 tbsp minced garlic
  • 1/4 cup fresh lime juice
  • 1 bunch or half cup washed and picked cilantro
  • 1/2 a bunch or 1/4 cup of washed and picked mint
  • 1/2 a bunch or 1/4 cup of washed and picked parsley
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper



  1. Soak the bamboo skewers in water for about 30 min. This will help keep them from burning.
  2. Place the cubed meat into a bowl and toss in the oil salt and pepper. Mix all together.
  3. Place about 3 to 4 pieces of steak onto each skewer.
  4. Grill the skewers on a BBQ set between high and medium-high for about 5 to 7 minutes, turning them once or twice. Cook them until internal temp reaches 140 F or 60 C.


Combine all ingredients into a food processor and blend on high until all is smooth and has a sauce-like consistency.


  1. Once the skewers are cooked brush some of the chimichurri sauce onto each skewer as you plate them. (1 to 2 per plate.)
  2. Next, drizzle the remaining chimichurri sauce over the plated skewers and around the plate.
  3. Add some cilantro leaves to garnish.

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