Remove ribeye steaks from refrigeration and let sit at room temperature 15 minutes. Pat dry with paper towels.

Cut steaks into uniform ½-inch cubes. Place cubed meat in large bowl.

Season steak cubes with kosher salt, black pepper, and garlic powder. Toss to coat evenly. Thread onto skewers if using, leaving small gaps between pieces.

Make chimichurri: Finely chop parsley and place in bowl. Grate garlic cloves into paste and add to parsley.

Add dried oregano, red wine vinegar, olive oil, cumin, and red chili flakes to parsley mixture. Season with salt and pepper. Stir well and set aside.

Preheat infrared grill or traditional grill to high heat (600-700°F) for 10-15 minutes until very hot.

Place skewered steak bites on hot grill grates. Cook 90 seconds to 2 minutes per side without moving.

Rotate skewers every 90 seconds to sear all four sides, about 6-8 minutes total for medium-rare. Watch carefully to avoid overcooking.

Remove cooked steak bites from grill and slide off skewers into large serving bowl.

Pour chimichurri sauc