1Remove ribeye steaks from refrigeration and let sit at room temperature for about 15 minutes.
2Pat the steaks completely dry with paper towels.
3Trim away any large pieces of excess fat or silver skin from the steaks.
4Cut the ribeye into uniform half-inch cubes.
5Place all the cubed meat in a large bowl.
6Sprinkle the kosher salt, black pepper, and garlic powder over the cubed ribeye in the bowl.
7Toss the cubes thoroughly with your hands to coat every piece with seasoning.
8Let the seasoned cubes sit for 5-10 minutes.
9If using skewers, thread the cubes onto them, leaving small gaps between pieces.
10Wash and thoroughly dry your bunch of fresh parsley.
11Remove any thick, woody stems from the parsley and finely chop it until you have about one cup.
12Transfer the chopped parsley to a medium bowl.
13Peel your garlic cloves and use a microplane or fine grater to grate them into a paste directly into the bowl with the parsley.
14Add the dried oregano, red wine vinegar, olive oil, cumin, and red chili flakes.
15Season with a good pinch of salt and several grinds of black pepper.
16Stir everything together with a spoon until well combined and taste and adjust seasoning if needed.
17Set the chimichurri aside at room temperature until the steak is ready.
18Fire up your infrared grill or traditional grill to high heat and let it preheat for 10-15 minutes (600-700°F).
19Clean the grill grates with a grill brush.
20Alternatively, place a cast iron skillet or grill pan directly on the grill grates and let it preheat until smoking hot.
21Place the skewered steak bites on the hot grill grates (or individual cubes if cooking without skewers).
22Let the meat cook undisturbed for about 90 seconds to 2 minutes on the first side.
23Using tongs, rotate the skewers one-quarter turn to expose a new side to direct heat and cook another 90 seconds to 2 minutes.
24Continue rotating every 90 seconds to 2 minutes until all four sides of the cubes are seared (about 6-8 minutes total for medium-rare).
25Watch them carefully and pull them off when they still have some give when pressed.
26Immediately remove the cooked steak bites from the grill.
27If on skewers, carefully slide the hot meat cubes off into a large serving bowl.
28If cooked individually, use tongs to transfer them to the bowl.
29Pour the prepared chimichurri sauce over the hot steak bites.
30Use a large spoon or spatula to toss everything together, ensuring each piece gets thoroughly coated.
31Let the dressed steak bites sit for 1-2 minutes to allow flavors to meld before serving.
32Transfer the chimichurri-coated steak bites to a serving platter or keep them in the bowl for family-style serving.
33Provide toothpicks or small forks for easy eating.
34Have extra chimichurri sauce on the side for those who want more.
35Serve immediately while still warm.
Ingredients
2 ribeye steaks, cubed into ½-inch pieces
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
Skewers
1 bunch fresh parsley, finely chopped
2 tsp dried oregano
0.25 cup red wine vinegar
0.5 cup olive oil
0.5 tsp cumin
1 tsp red chili flakes
4 garlic cloves, freshly grated
to taste Salt & pepper
Equipment
Skewerslarge bowlpaper towelscutting boardsharp knifemicroplane or fine gratermedium bowlspooninfrared grill or traditional grillgrill brushcast iron skillet or grill pantongsserving bowlforklarge spoon or spatulaserving plattertoothpickssmall forks
Tips
Strip steak or top sirloin can substitute for ribeye.
Make chimichurri up to 4 hours ahead for better flavor.