Chimichurri Steak Bites

Quick, vibrant, and irresistibly good — these chimichurri steak bites are a weeknight dinner you’ll want on repeat.

Tender bites of steak are seasoned with a simple blend of smoked paprika, salt, and pepper, then seared until perfectly golden and juicy. A generous drizzle of garlicky, herb-packed chimichurri takes them over the top, adding bright, fresh, zesty flavor to every bite. I usually make these steak bites in a skillet, but they’re just as delicious cooked as whole steaks or threaded onto skewers for kabobs — whatever works best for you!

We fell in love with chimichurri thanks to our Argentinian friends, who showed us just how magical this fresh herb sauce can be. Ever since, it’s become one of our favorite ways to dress up proteins and bring a burst of flavor to weeknight dinners. It’s always a winner!

• 2 pounds steak (flank, ribeye or sirloin), cut into 1-inch cubes
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2/3 cup chimichurri

• 1/2 cup extra virgin olive oil
• 1/2 cup (1 ounce) finely-minced fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly-ground black pepper
• 3 to 4 large garlic cloves, minced or grated
• 1 small shallot, finely minced (about 1/4 cup)