There are few things better in life than meat and veggies on a stick. If you agree with that statement, then this recipe is for you. It is best prepped in advance, making it great for a weeknight dinner, a weekend cookout, or your next camping trip. Don't forget to drizzle the extra chimichurri over the finished skewers before serving. You'll have everyone licking their fingers clean for sure.
Let's get grilling, shall we?
Gaucho Steak Skewers
12-16 fingerling or other baby potatoes (preferable no larger than a ping pong ball)
16 pearl onions
8 mini bell peppers
16 ounces sirloin steak, trimmed and cut into 1 1/2-inch to 2-inch cubes
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Gaucho Spice Rub
8 skewers (I prefer metal but wood skewers are fine too)
Rinse potatoes, and place them in a medium saucepan. Cover with cold water and add a couple of tablespoons of kosher salt. Bring to a boil and then lower to a simmer and cook until potatoes are soft enough to easily pierce with a knife but not so soft that they are falling apart. Transfer to an ice bath to cool.
If your pearl onions are not already peeled, drop them into a small pot of boiling water and boil 60 seconds. Transfer to an ice bath to cool. Use a paring knife to trim off the root end and then squeeze from the sprout (pointed) end to squeeze the onion out of its peel. (Do ahead: You can peel your onions several days in advance as well. As with the potatoes, chill them completely and pat them dry before storing in the refrigerator until ready to use.)
Trim the stems off the baby bell peppers and cut in half lengthwise. Remove any seeds/ribs. Trim the ends off the radishes.
Whisk together the olive oil, red wine vinegar, and Gaucho Spice Rub to make a quick chimichurri sauce.
Once all your veggies and steak are prepped, preheat your grill or grill pan to medium high and oil the grate/pan.
Place the steak and the veggies in a big bowl or large ziploc bag and add half of the chimichurri. Toss to coat (or close the bag and rub it all around to coat everything evenly).
Thread the steak cubes onto 4 of the skewers. Thread the veggies onto the other 4 skewers, alternating the veggies on each skewer as desired. (Note: The photos here show the steak and the veggies skewered together. You can do that as well if you'd like, but I found that my steak got a bit overcooked for my taste and will definitely do them separately next time in order to avoid that happening again.)
Grill the skewers, turning occasionally, until the steak is cooked to desired doneness (we like ours medium rare), and the veggies have a nice char. Transfer to a serving platter and drizzle with the remaining chimichurri.
Serve immediately and enjoy!!
Do Ahead: You can parboil your potatoes and peel your onions up to 3 days in advance. Chill them completely in the ice bath and then pat dry with paper towels before transferring to a bag/container. Refrigerate until ready to use. If you are prepping this recipe in advance, such as for a camping trip, pack each ingredient separately (or at least keep the meat separate from the veggies).
Bonus! If you happen to have any leftovers from this recipe, it makes for an awesome breakfast hash the next day! Just heat it up with a little olive oil in a cast iron skillet, and use the back of a spoon to smash the potatoes so they get nice and crispy. Top with a fried/poached/soft-boiled egg, and you've got breakfast magic!