Welsh Beef steak skewers with chimichurri sauce

  • Prep time 40 mins
  • Cook time 15 mins
  • Serves 4


  • 4 x 200g PGI Welsh Beef sirloin steaks, cut into 2cm cubes
  • 150g whole baby mushrooms
  • 200g cooked baby potatoes, halved
  • 1 red peppers, cut into 2cm pieces
  • 1 orange pepper cut into 2cm pieces

For the marinade:

  • 100ml olive oil
  • 2tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh rosemary, finely chopped
  • ½ tsp black pepper

For the chimichurri:

  • 30g parsley, chopped
  • 2 cloves garlic, very finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • ½ tsp red chilli flakes
  • ½ tsp sea salt flakes
  • 30g red wine vinegar
  • 120g extra virgin olive oil



  • Energy: 2550 KJ
  • Calories: 611 kcals
  • Fat: 38 g
  • Of which saturates: 8.1 g
  • Salt: 2.8 g
  • Protein: 51 g
  • Fibre: 3.3 g
  • Carbohydrates: 15 g
  • Of which sugars: 7.7 g


  1. In a large bowl, whisk together the marinade ingredients.
  2. Add the steaks and baby potatoes to the marinade bowl and mix well until everything is covered. Leave to marinade for 30 minutes to 1 hour.
  3. Preheat the grill to high or, if you are using a BBQ, light it and allow it to heat until the coals are white hot.
  4. Assemble skewers by alternating red pepper, yellow pepper, steak, new potatoes and mushrooms. Repeat and continue process until ingredients are gone.
  5. To make the chimichurri mix all the ingredients together, except the olive oil. Once mixed, slowly whisk in the olive oil.
  6. When the grill or BBQ has come to the right heat place the skewers on the heat, cooking for 4-5 minutes on each side.
  7. Once the skewers are cooked, drizzle over the chimichurri sauce and serve with grilled flat breads.
Share This