Gluten Free Steak Chimichurri Skewers

Total time1 hr 5 min

Prep time25 min

Cook time10 min

4.8

(15)

Juicy, char-kissed steak skewers with a bright, herby sauce are the kind of meal that feels like a backyard celebration, and this one comes together with nothing but whole, naturally wheat-free ingredients. The marinade is just olive oil, smoked paprika, salt, and pepper — simple pantry staples that let the quality of the sirloin shine. What makes this dish so satisfying for anyone avoiding gluten is that there's genuinely nothing to swap or substitute; every single ingredient is clean from the start, no label-reading required. The chimichurri is the real star — a punchy blend of fresh flat-leaf parsley, oregano, garlic, red wine vinegar, and olive oil that comes together in minutes and tastes like it took all day. A quick rest at room temperature before grilling and a hard sear over high heat give you that deeply charred crust with a tender, rosy center. Spoon the sauce generously over the top and let it pool around the skewers on the platter — it's the kind of finish that makes people reach for seconds before they've even sat down. Serves four, and honestly, you'll wish you'd made more chimichurri.

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Ingredients

4 servings

For the skewers

1 ½ lb sirloin steak, cut into 1 ½-inch cubes
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika

For the chimichurri

1 cup fresh flat-leaf parsley leaves, tightly packed
2 tbsp fresh oregano leaves
3 cloves garlic, minced
½ tsp red pepper flakes
3 tbsp red wine vinegar
½ cup olive oil
¼ tsp kosher salt

Instructions

1
In a mixing bowl, toss the steak cubes with 2 tbsp olive oil, 1 tsp kosher salt, black pepper, and smoked paprika until evenly coated. Let the steak rest at room temperature for 30 minutes.
2
While the steak rests, make the chimichurri: finely chop the parsley and oregano leaves, then combine them in a bowl with the minced garlic, red pepper flakes, red wine vinegar, 1/2 cup olive oil, and 1/4 tsp kosher salt. Whisk until combined and set aside at room temperature to let the flavors develop.

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