Ingredients
- 2 lb ribeye steaks, cut into 1" cubes
- 1/2 cup chimichurri sauce, divided
- 1 cup red onion, large dice
- 1 bell pepper, large dice
- 1 cup cherry tomatoes
Instructions
- Add the cubed pieces of ribeye to a large plastic bag with ¼ cup of the chimichurri sauce.
- Toss to coat and place in the refrigerator for at least 30 minutes, or up to 4 hours, to marinate.
- Skewer the pieces of steak with the onion, bell pepper and cherry tomatoes onto 8 skewers.
- Heat a grill over medium high heat (400-450°F).
- Place the skewers on the grill for 4-5 minutes per side, for medium rare.
- Remove the skewers from the grill, place on a large cutting board, tent with foil and rest for 5 minutes.
- After 5 minutes, drizzle the remaining ¼ cup chimichurri sauce over the skewers and serve.
Tip: If wooden skewers are used for the kabobs, be sure to soak them in water for at least 30 minutes before using them. This will prevent them from catching fire on the grill.
Juicy grilled ribeye, charred veggies, and zesty chimichurri come together in every bite—perfect for summer cookouts, easy weeknight dinners, or backyard hangs with friends.
