Steak and Potato Skewers with Chimichurri are everything summer grilling should be: bold flavor, simple preparation, and plenty of time spent enjoying the outdoors. As part of our Sizzling Summer Series, this recipe brings together two backyard favorites on a single skewer, pairing tender steak with golden potatoes finished over an open flame.
Steak and potatoes have been sharing a plate for generations, but threading the combination onto skewers gives it a fresh summer twist. The potatoes develop crisp edges as they cook, while the steak stays juicy and flavorful. Finished with a spoonful of chimichurri, every bite balances richness with bright notes of garlic, herbs, and vinegar. It’s the kind of meal that feels right at home on a warm evening when the grill is already hot, and dinner is meant to be enjoyed outside.
Cooking the ingredients together allows the potatoes to pick up rich flavor while the steak develops a beautifully caramelized exterior. Once finished, a generous spoonful of herb-forward chimichurri adds freshness and contrast, complementing the smoky notes from the grill. The result is hearty enough for a weekend dinner yet approachable enough for a weeknight meal under the open sky.
Consistent heat plays an important role in bringing everything together. A premium Summerset grill provides the control needed to cook steak and potatoes side by side while creating the seared texture and color that make grilled food so memorable. From the first turn of the skewer to the final drizzle of sauce, every element benefits from reliable performance and thoughtful design.
Serve these skewers with a crisp salad, seasonal vegetables, or a chilled beverage and enjoy one of summer’s classic combinations in a fresh new way. Great food, warm weather, and time outdoors often create the moments people remember most. This recipe was made for exactly that.
Serves 4
Steak and Potato Skewers with Chimichurri Ingredients
- 1 pound baby Yukon gold potatoes
- 3 (4-ounce) pieces of beef tenderloin/filet
- Olive oil spray
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 bell pepper, cut into pieces
- 1 red onion, cut into pieces
Rosemary Chimichurri
- ¾ cup fresh parsley
- 3 tablespoons fresh oregano
- 3 tablespoons fresh rosemary, chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Steak and Potato Skewers with Chimichurri Directions
- Start by parboiling the potatoes, so they grill quickly with the filet. Place the potatoes in a pot and fill them with cold water. Bring the mixture to a boil, then boil for 10 to 12 minutes.
- Preheat your grill to high. It should be between 500 and 600 degrees F.
- While the grill is heating, cut your filet into chunks. I like to use baby potatoes, so my filet chunks are roughly the same size. I then also cut my peppers and onions into the same size chunks.
- Skewer the steak, potatoes, and veggies. I personally like to do 2 to 3 pieces of filet, 2 potatoes, and lots of veggies on each skewer. You can make them however you’d like!
- Spray the skewers with olive oil spray and sprinkle them with salt and pepper. Place them on the grill and grill on each side for 2 to 3 minutes, for a total of about 8 minutes. Remove the skewers and let them cool for a few minutes, then serve immediately with the rosemary chimichurri.
Rosemary Chimichurri
- Combine the parsley, oregano, rosemary, and garlic in a food processor and pulse until the mixture resembles small leaves and pieces. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper, and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week.
Taken from howsweeteats.com