Past Recipes
Chimichurri Steak Kebabs

Chimichurri Steak Kebabs with Bell Pepper and Spinach

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Zingy, herby chimichurri, an Argentine condiment made with cilantro, vinegar, and garlic, does double duty in this recipe. Steak kebabs marinate in the sauce before searing in a hot pan—what ensures a delicious crust. The rest is tossed with spinach and sautéed bell peppers and onions—a sweet contrast to the other bold, tangy flavors in this dish. This is one of our favorite ways to enjoy steak, and you don’t even have to fire up the grill.

  • Spicy
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 690
  • Protein 28g
  • Total Carb 13g
  • Total Fat 58g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    • 1
    • red bell pepper
  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • parsley
    • 1/8 ounce
    • parsley
  • baby spinach
    • 2 ounces
    • baby spinach
  • red onion
    • 1
    • red onion
  • garlic
    • 3 cloves
    • garlic
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • steaks
    • 2
    • steaks
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • wood skewers
    • 4
    • wood skewers

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Halve lime. Roughly chop cilantro and parsley leaves and stems. Pat spinach dry with paper towel. Peel onion, halve, and thinly slice.

  2. Sauté pepper and onion

    Sauté pepper and onion

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add bell pepper, onion, ¼ teaspoon salt, and black pepper as desired. Sauté, stirring occasionally, until light golden and softened, about 5 minutes. Transfer vegetables to a large bowl. Wipe pan clean for Step 5.

  3. Make chimichurri

    Make chimichurri

    In a blender or food processor, combine whole garlic cloves, red wine vinegar, spice mix, cilantro, parsley, 1 squeeze lime juice, 3 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Blend until smooth. Alternatively, finely chop herbs and garlic, place in a medium bowl, and stir in remaining sauce ingredients to combine. Set chimichurri aside.

  4. Assemble steak kebabs

    Assemble steak kebabs

    Pat steaks dry with paper towel and cut into 1-inch cubes. In a medium bowl, combine steak and half of chimichurri (reserve remainder for serving) and toss to coat. Season with ½ teaspoon salt and black pepper as desired. Thread steak evenly onto skewers—allow excess chimichurri to drip off, and discard.

  5. Sear steak kebabs

    Sear steak kebabs

    Return pan from vegetables to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add steak kebabs and sear, flipping occasionally, until medium rare and browned on all sides, 4-6 minutes total. Transfer kebabs to a plate and set aside to rest. If you like, you can add any remaining juices from pan to bowl with reserved chimichurri for extra meaty flavor.

  6. Plate steak kebabs

    Plate steak kebabs

    To bowl with vegetables, add mayonnaise, spinach, 1 tablespoon reserved chimichurri, juice of ½ lime, ¼ teaspoon salt, and black pepper as desired and toss to combine. Divide bell pepper and spinach between serving plates and top with steak kebabs. Drizzle over any reserved chimichurri and dig in!

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