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Grilled Steak Skewers

These Grilled Steak Skewers & Potatoes are made with lean beef tenderloin . The chimichurri sauce enhances the tenderloins mild flavor since it’s perfect for grilled meats.

A plate with Grilled Steak Skewers & Potatoes over a salad.

I’ve been making steaks and grilled or roasted potatoes for years! But this is a really yummy quick and simple one. It’s a little gourmet but simple at the same time. Make the chimichurri ahead of time to let it develop its flavors.

I would happily serve this at a dinner party since it’s so easy to make.

This recipe for grilled steak skewers could serve 4 people but in our home it only serves 2. My husband will happily polish off half of this on his own!

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Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

A plate with grilled steak and potatoes over a salad.

Grilled Steak Skewers & Potatoes

These Grilled Steak Skewers & Potatoes are made with lean beef and served over a salad. A delicious and easy high protein recipe. Add chimichurri sauce to enhances the tenderloins.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 skewers
Calories: 392kcal
Author: Ana Frias


  • 3 to 4 red or yellow new potatoes - thinly sliced
  • 3 Tablespoons olive oil - divided
  • 1 ¼ pounds beef tenderloin or top sirloin - cut into 2-inch chunks
  • ½ cup chimichurri sauce - optional but highly recommended.
  • A simple salad with lettuce, cucumber and tomatoes

For the vinaigrette

  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cumin
  • 1 teaspoon white sugar or honey
  • 3 Tablespoons extra virgin olive oil
  • Salt & pepper to taste


  • Toss potatoes in 1 Tbsp olive oil, salt & pepper to taste.
  • Grill covered, over medium heat until brown and soft, about 5 to 7 minutes per side.
  • Toss beef with 2 Tbsp. olive oil and season with salt & pepper. Thread beef into 4 separate skewers. Grill over medium-high heat, to desired doneness (about 4 mins per side for medium).
  • Transfer skewers to a plate and rest for 5 minutes. Brush with chimichurri while the kebabs are resting (Cover with foil to keep them warm).
  • Vinaigrette: Whisk ingredients (except the oil). Continue to whisk the ingredients while adding the oil slowly. Season with salt & pepper.
  • Make a simple salad with lettuce, tomatoes, and cucumbers. Toss with some vinaigrette.
  • Serve skewers warm with potatoes, chimichurri sauce & salad.

Private Notes


Serving: 1serving | Calories: 392kcal | Carbohydrates: 1g | Protein: 42g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 95mg | Sodium: 155mg | Potassium: 514mg

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Tips & Notes

  • Make sure not to overcook the tenderloin. It only needs about 4 mins per side for medium. If you like it medium rare- cook for about 3 minutes per side.
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  • Fridge: Let cool then store in a sealed container for up to 5 days.
  • Freezer: Let cool then store in a freezer-safe container for up to 3 months.
  • Reheating: If frozen, thaw overnight in the fridge. Reheat in the oven or microwave until heated to your preference.


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  1. 5 stars
    These skewers were really well received by everyone, including the kids. The adults loved that it was steak, and the kids loved that it was food on a stick!.

  2. 5 stars
    Thank you everyone for reading the post! If you have any questions just let me know and I hope you like it as much as we do. My hubby devours these steak kebabs and wants me to make them all the time lol!

    Much love to you all!
    Ana Frias