Grilled Brake Pad Beef Skewers with Spiced Chimichurri

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Charred beef skewers marinated in a bold smoky sauce paired with a vibrant herbaceous chimichurri inspired by the tough durability of brake pads. This Latin American-inspired beef recipe, ready in about 25 minutes, pairs sirloin steak, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes sirloin steak
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 tbsp olive oil
• 3, minced garlic cloves
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 1/4 tsp red chili flakes
• 8, soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a bowl, combine 3 tbsp olive oil, 1 1/2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
2. Step 2: Add 1 lb of 1-inch cubed sirloin steak to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3 hours.
3. Step 3: While steak marinates, prepare the chimichurri by mixing 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1/4 tsp red chili flakes, 1 tbsp olive oil, 1 tbsp red wine vinegar, and a pinch of salt in a small bowl. Set aside.
4. Step 4: Preheat grill or grill pan to medium-high heat (about 450°F). Thread the marinated steak cubes onto 8 soaked wooden skewers, dividing evenly.
5. Step 5: Grill the skewers for 3-4 minutes per side, turning once, until charred edges form and internal temperature reaches 135°F for medium-rare.
6. Step 6: Remove skewers and let rest for 5 minutes before serving with a generous spoonful of spiced chimichurri on top.