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Steak and Potato Kabobs with Chimichurri Sauce

Rachel Riesgraf
Steak and potato kabobs combine tender and juicy beef with hearty potatoes, peppers and onions that are grilled to perfection and served with the most flavorful and easy chimichurri sauce! This is one summer recipe you don’t want to miss out on!
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner
Servings 4 servings (8 kabobs)


  • 2 pounds strip steak cut into 1-inch chunks
  • 1 ½ pounds petite yellow potatoes
  • 2 bell peppers cut into 1 ½ inch pieces
  • ½ red onion cut into 1 ½ inch pieces


  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon pepper

Chimichurri Sauce:

  • 1 cup fresh cilantro packed
  • 1 cup fresh parsley packed
  • 3 garlic cloves halved
  • 2 green onions chopped (about ¼ cup)
  • 1 small jalapeno seeded and largely diced
  • 3 tablespoons red wine vinegar
  • ½ cup olive oil
  • Salt and pepper to taste


  • In a large bowl, whisk together marinade ingredients, and marinate steak for at least 30 minutes or overnight.
  • Bring a large pot of salted water to a boil and cook potatoes until just tender, about 6-8 minutes. Drain and set aside.
  • Thread steak, potatoes, bell peppers, and onions onto skewers; brush with steak marinade. Discard leftover marinade.
  • Preheat grill to medium-high heat. Cook skewers, flipping halfway through, until steak is cooked to desired doneness and vegetables are tender but slightly crisp, about 8-12 minutes.
  • Serve with chimichurri sauce (recipe below)!

Chimichurri Sauce:

  • Place all chimichurri sauce ingredients into a food processor or high-power blender and pulse (or blend) just until smooth.


*Prep time doesn't include time to marinate the steak
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