Whether you’re a grilling pro or just starting out, these Filet Mignon Skewers with Chimichurri will easily come together in 20 minutes (or less) and will absolutely blow your mind. You can use any steak, but I always prefer filet mignon because it’s so tender and not too fatty. Normally it’s difficult to cook because it’s so thick, but by cutting it up into bite-sized pieces it cooks way faster and more evenly. Buy it when it goes on sale and pop it in the freezer until you’re ready to cook it! Feel free to add some zucchini, onions and bell pepper to the skewers for some veggies or cook them on the side. You can serve it with rice for dinner or just plain as an app with some toothpicks for dipping. It’s really impossible to mess up this recipe and I promise you’ll make it again and again 😋
Filet Mignon Skewers with Chimichurri
- 16 oz filet mignon or steak of choice cut into bite sized cubes
- 2 tbsp avocado oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh parsley
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves minced
- 1/3 jalapeño minced (seeded for less heat)
- 1/4 teaspoon kosher salt
In a medium bowl, combine the cilantro, parsley, olive oil, red wine vinegar, garlic, jalapeño, and salt. Cover and refrigerate until ready to serve. This can be made a day or so ahead of time if kept refrigerated!
Heat the grill to medium high heat. In a medium sized bowl, toss the steak with the oil, salt and pepper. Add to skewers and bring out to the grill. This can also be done on a cast iron pan if needed.
Grill for about 2 minutes each side for medium doneness (adjust to your preferred doneness accordingly).
Let them rest for 2-3 minutes then brush with chimichurri sauce. Serve while hot!