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closeup of a pile of cubed steak topped with tomato herb chimichurri
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5 from 2 votes

Parmesan Crusted Steak Skewers

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri. 
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf



  • 2-3 Sirloin Steaks cubed
  • 2 cups Grated Parmesan
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Canola Oil as needed

Tomato Herb Chimichurri:

  • ½ cup Chopped Parsley
  • cup Red Wine Vinegar
  • 1.5 tbsp Sun Dried Tomatoes chopped
  • 1 tbsp Chopped Basil
  • 1 tbsp Minced Garlic
  • 1 tsp Red Chili Flakes
  • Olive Oil to desired consistency


  • Preheat your grill to a medium high heat (around 375F) using a three zone cooking method.
  • As the grill heats up, cube your sirloin steaks into 1.5” cubes and season with oil, salt and pepper. Divide evenly into three, then skewer onto your large skewers. Set aside until the grill is ready to go.
  • In a bowl, mix together all the ingredients for the Tomato Herb Chimichurri.
  • Add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 4-5 minutes. Flip the skewers over once they are nicely charred and cook for another 2-3 minutes. Right before the steaks are done, pull them off the grill and cover with a dusting of grated parmesan cheese. Place them back over the hottest part of the heat and finish cooking to 120F internal. Once done, pull off and let rest for 5 minutes.
  • Pull the steaks off the skewers, slice, serve and enjoy!



Calories: 392kcal | Carbohydrates: 12g | Protein: 41g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 112mg | Sodium: 3573mg | Potassium: 673mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1268IU | Vitamin C: 11mg | Calcium: 507mg | Iron: 3mg