< Back to Recipes
Grilled Steak Skewers with Chimichurri & Charred Vegetables
Late summer is made for gathering around the grill. These juicy steak skewers, smoky charred vegetables, and bright herb-packed chimichurri capture everything we love about outdoor entertaining. Paired with Erath Oregon Pinot Noir or any of our other Pinot Noirs, the wine’s red berry flavors and subtle spice complement the richness of the steak while bringing balance to the smoky, fire-kissed vegetables. Whether it’s a weeknight dinner on the patio or a weekend cookout with friends, this pairing celebrates the easygoing spirit of summer in the Pacific Northwest.
By: @realfoodbysarah
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
Steak
- 1- 1 1/2 pounds top sirloin steak, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Vegetables
- 1 zucchini, sliced into thick half moons
- 1 yellow squash, sliced into thick half moons
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- Kosher salt and black pepper
Chimichurri
- 1 cup packed fresh parsley
- ¼ cup fresh cilantro
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat a grill or blacktop to medium-high heat.
- In a large bowl, toss the steak with olive oil, salt, pepper, and garlic powder.
- In a separate bowl, toss the zucchini, yellow squash, and red onion with olive oil, salt, and pepper.
- Thread the steak onto skewers.
- Combine the parsley, cilantro, garlic, vinegar, oregano, crushed red pepper, and salt in a food processor. Pulse until finely chopped. Slowly drizzle in the olive oil while pulsing until combined but still slightly textured.
- Grill the steak skewers for 8–10 minutes, turning every few minutes, until cooked to your desired doneness.
- Add the vegetables to the blacktop or grill in a hot cast iron pan and cook until tender and lightly charred, about 8–10 minutes, stirring occasionally.
- Transfer the steak and vegetables to a serving platter and spoon the chimichurri generously over the steak. Serve the remaining chimichurri alongside.
Fire up the grill, pour a glass, and make the most of late-summer evenings with Erath Pinot Noir. Its vibrant fruit and subtle spice were made for meals like this. Shop a bottle today and bring a taste of Oregon wine to your next backyard gathering.
