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Cheese-crusted steak kebab with chimichurri being lifted from grill pan, showing golden melted cheese crust

Cheese-Crusted Chimichurri Steak Kebabs

Cheese-crusted chimichurri steak kebabs with top sirloin and sweet onion grilled on skewers, then rolled through crispy melted mozzarella on a hot flat top to form a golden cheese crust, finished with fresh chimichurri sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American, Argentinian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Steak Kebabs
  • 2 lbs top sirloin steak cut into 1/2-inch cubes
  • 1 large sweet onion cut into square chunks
  • 1 lb freshly grated mozzarella cheese
  • Your favorite steak seasoning
  • Wooden or metal skewers
Chimichurri
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 2 tbsp fresh oregano or 1 tsp dried
  • 1/2 tsp red pepper flakes
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • Salt and pepper to taste

Equipment

  • Grill
  • Flat top, griddle, or nonstick pan
  • Skewers

Method
 

  1. Combine parsley, garlic, oregano, red pepper flakes, lemon juice, olive oil, salt and pepper. Mix and set aside.
  2. Thread steak and onion onto skewers, alternating. Season all sides with steak seasoning.
  3. Grill over medium heat for 5-6 minutes, rotating occasionally. Remove and set aside.
  4. On a hot flat top, lay a strip of freshly grated mozzarella. Cook until golden and crispy at edges. Place skewer along the edge, spoon chimichurri over, and roll through the cheese until it wraps around the entire kebab.
  5. Remove skewer stick if desired. Top with extra chimichurri and serve immediately.

Notes

Freshly grated cheese: Pre-shredded cheese contains anti-caking agents that prevent the smooth melt and crispy edges needed for the cheese crust.
Wait for golden edges: Let the cheese cook until the edges are golden brown and crispy before placing the skewer. Rolling too early produces a soft coating instead of a crust.
Wear gloves: The cheese and flat top are extremely hot during the rolling step. High-heat gloves prevent burns.
Cheese options: Mozzarella gives the best pull. Cheddar, Monterey Jack, or Oaxaca cheese all produce good crusts with different flavor profiles.

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