Grilled Churrasco Beef Skewers with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy, charcoal-grilled beef skewers inspired by Brazilian churrasco, served with a vibrant herbaceous chimichurri. This Brazilian-inspired beef recipe, ready in about 25 minutes, pairs beef sirloin, cut into 1-inch cubes, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 min Serves 4 Brazilian cuisine 350 cal/serving

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Ingredients

2 lbs beef sirloin, cut into 1-inch cubes
1 tbsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
3 garlic cloves
3 tbsp red wine vinegar
1/2 tsp red pepper flakes
1/4 cup water
1 tsp salt

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Instructions

Step 1: Preheat your grill or grill pan to high heat.
Step 2: Toss 2 lbs beef sirloin cubes with 1 tbsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil in a bowl, mixing thoroughly to coat all pieces.
Step 3: Thread the beef cubes onto metal or soaked wooden skewers, leaving a bit of space between pieces for even cooking.
Step 4: Grill the beef skewers for 3-4 minutes per side over direct heat, turning once, until nicely charred on the edges and cooked to your preferred doneness.
Step 5: While the beef cooks, prepare chimichurri by combining 1 cup fresh parsley, 1/2 cup fresh cilantro, 3 garlic cloves, 3 tbsp red wine vinegar, 1/4 cup water, 1/2 tsp red pepper flakes, and 1 tsp salt in a food processor. Pulse until finely chopped but still slightly chunky.
Step 6: Serve the hot churrasco skewers drizzled generously with chimichurri sauce and enjoy the smoky, tangy flavors.