Grilled steak and pineapple skewers with chimichurri sauce.
🍢 Description
Juicy chunks of grilled steak paired with caramelized pineapple, threaded onto skewers and topped with a fresh, zesty chimichurri sauce. The combination balances savory, sweet, and herbaceous flavors, making it perfect for barbecues or quick dinners.
📝 Ingredients
For the skewers:
- 500g beef steak (sirloin or ribeye), cut into cubes
- 1 fresh pineapple, cut into chunks
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper (to taste)
- 1 tsp paprika (optional)
For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 2 tbsp red onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp chili flakes (optional)
- Salt and pepper to taste
👩🍳 Instructions
- Prepare the skewers
- In a bowl, mix olive oil, garlic, salt, pepper, and paprika.
- Add steak cubes and toss to coat. Let marinate for 20–30 minutes.
- Assemble
- Thread steak and pineapple alternately onto skewers.
- Grill
- Heat grill or pan to medium-high.
- Cook skewers for about 8–10 minutes, turning occasionally, until steak is cooked to your preference.
- Make chimichurri
- Mix parsley, onion, garlic, vinegar, olive oil, chili flakes, salt, and pepper.
- Serve
- Drizzle chimichurri over skewers and serve hot.
❓ Q&A
Q: Can I use a different meat?
A: Yes! Chicken, shrimp, or even tofu work well.
Q: What if I don’t have a grill?
A: You can use a grill pan or oven broiler.
Q: How do I know when the steak is done?
A: Medium-rare is about 130–135°F (54–57°C). Adjust cooking time as needed.
Q: Can I make this ahead of time?
A: You can prep the chimichurri and marinate the steak in advance, but grill just before serving.
Q: Is canned pineapple okay?
A: Fresh is best for grilling, but canned (drained well) can work in a pinch.