Grilled Steak Kabobs with Chimichurri

Cut the sirloin steak into bite-sized cubes.

In a mixing bowl, toss the steak cubes with olive oil and your favorite steak seasoning until well coated.

Thread the seasoned steak onto long, flat metal skewers, leaving a small amount of space between each piece.

To make the chimichurri, finely chop the parsley, fresh oregano, and green onion.

In a separate bowl, combine the chopped herbs, minced garlic, salt, black pepper, smoked paprika, and red pepper flakes.

Pour the red wine vinegar and extra-virgin olive oil over the herb mixture and stir to combine. Set aside to let the flavors meld.

Place the steak kabobs on a preheated grill over medium-high heat.

Grill for 8-10 minutes, turning every couple of minutes, until a nice crust forms and the steak is cooked to your desired doneness.

Remove the kabobs from the grill and let them rest for a few minutes.

Spoon the chimichurri sauce generously over the steak kabobs before serving.