Grilled steak bites with chimichurri give you steakhouse flavor in a format that’s easy to share, fast to cook, and simple to plate. Instead of serving whole steaks, you cut ribeye into small cubes, sear them over high heat, then toss everything in a punchy Argentine herb sauce. Every bite has crust, tenderness, and plenty of seasoning.
This style works well for weeknights, parties, or casual backyard dinners. The meat cooks in minutes, the sauce can be made ahead, and you don’t need fancy techniques to get a great result.
Why Steak Bites Work So Well
Steak bites are more than “regular steak cut smaller.” The method actually solves a few common problems:
More flavor on the outside
Cutting steaks into ½-inch cubes increases the amount of surface that touches high heat. That means more browning and more of that deep, savory, grilled flavor people love.
Short, predictable cook time
Whole steaks can be tricky: the outside burns while you wait for the center to warm up. Small cubes reach medium-rare in 6–8 minutes, so timing is easier and you spend less time hovering over the grill.
Great with sauce
A loose, oily sauce like chimichurri coats small pieces very well. Instead of a few streaks of sauce on top, you get herbs, garlic, and vinegar on every side of every cube.
Perfect for sharing
Guests can grab a toothpick or small fork and eat without cutting anything. You can serve these before dinner, as the main protein on a plate, or as part of a snack spread.
Why Ribeye Is the Best Cut for Steak Bites
Ribeye is ideal here because of its marbling—thin lines of fat running through the meat. That intramuscular fat melts as it cooks, basting each cube from the inside.
Key advantages:
Stays juicy at high heat
Bite-sized pieces can dry out quickly. Ribeye’s fat keeps them moist even when you’re grilling over very hot grates.
Rich, buttery texture
As the fat renders, it gives each bite a tender, almost buttery feel that stands up well to the sharp flavors in chimichurri.
Reliable results
Even if your timing isn’t perfect, ribeye is forgiving. Lean cuts tend to go from great to tough in a very small window.
You can swap in strip steak or top sirloin if ribeye isn’t available:
- Strip steak has less marbling but still decent flavor and tenderness.
- Top sirloin is leaner and more budget-friendly but needs more careful cooking to avoid drying out.
Whatever cut you choose, start with steaks at least 1 inch thick so you can cut proper ½-inch cubes instead of thin slivers.
What Makes Chimichurri a Perfect Match
Chimichurri is a classic Argentine sauce built to go with grilled meat. It’s fresh, tangy, and a little spicy. The basic formula:
- Fresh flat-leaf parsley
- Garlic
- Red wine vinegar
- Olive oil
The result should be bright green, slightly chunky, and bold in flavor. It’s meant to cut through fat, not hide the flavor of the beef.
Core Ingredients
- Parsley – Flat-leaf (Italian) parsley gives the best flavor and texture. Finely chop the leaves and tender stems so the sauce has some bite instead of turning into a paste.
- Garlic – Freshly grated garlic spreads evenly and blends into the oil and vinegar. You want it noticeable but not harsh.
- Red wine vinegar – Adds acidity that balances rich meat and olive oil. It should taste sharp and bright without overwhelming the herbs.
- Olive oil – Extra-virgin oil carries flavor and helps the sauce cling to the steak bites. Choose one that tastes fruity with a light peppery finish.
Supporting Flavors
A few extra ingredients add depth:
- Dried oregano – Gives an earthy, slightly bitter note that feels very “South American.”
- Ground cumin – Adds warmth and a gentle, earthy background.
- Red chili flakes – Bring moderate heat and little specks of color in the sauce.
These extras stay in the background; parsley, garlic, oil, and vinegar remain the main impression.
Ingredient List
Steak Bites
- 2 ribeye steaks, cut into ½-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Skewers (optional, for easier grilling and serving)
Chimichurri Sauce
- 1 bunch fresh flat-leaf parsley, finely chopped
- 2 teaspoons dried oregano
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon ground cumin
- 1 teaspoon red chili flakes
- 4 garlic cloves, freshly grated
- Salt and black pepper to taste
This quantity serves about 4 people as an appetizer or a light main.
How to Make Grilled Ribeye Steak Bites with Chimichurri
1. Cube and Season the Ribeye
- Take the ribeye out of the fridge and let it sit at room temperature for about 15 minutes.
- Pat the steaks dry with paper towels to remove surface moisture.
- Trim thick outer fat and any silver skin, but leave the inner marbling intact.
- Slice the steaks into ½-inch strips, then cut those strips into ½-inch cubes.
- Place the cubes in a large bowl and sprinkle with kosher salt, black pepper, and garlic powder.
- Toss with your hands until all sides are lightly coated.
Let the seasoned cubes rest while you prepare the sauce and preheat the grill. If you’re using skewers, thread the cubes now, leaving a little space between pieces so the sides can sear.
2. Mix the Chimichurri
- Rinse the parsley, dry it thoroughly, and strip out thick stems.
- Finely chop the leaves and tender stems and transfer to a medium bowl.
- Grate the garlic directly into the bowl with a microplane or fine grater.
- Add dried oregano, red wine vinegar, olive oil, cumin, and red chili flakes.
- Season with a pinch of salt and a few turns of black pepper.
- Stir until everything is well combined and the herbs are coated in the oil and vinegar.
Taste the sauce. If it seems flat, add a touch more salt. If it feels heavy, add a splash more vinegar. Set aside at room temperature.
3. Preheat the Grill
Heat your gas, charcoal, or infrared grill to high and let it preheat for 10–15 minutes. The grates should be very hot to give the small cubes a good sear.
- Clean the grates with a grill brush.
- Lightly oil the grates if you’re concerned about sticking.
If you prefer, set a cast-iron skillet or grill pan on the grates and preheat that until it’s smoking hot. This gives you a solid surface for the cubes while still letting you cook over high heat.
4. Grill the Steak Bites
- Place the skewered steak bites (or individual cubes) on the hot grill. You should hear a strong sizzle.
- Cook the first side for 90 seconds to 2 minutes without moving the meat.
- Rotate the skewers a quarter turn and cook another 90 seconds to 2 minutes.
- Continue rotating until all main sides are seared. Total cooking time for medium-rare is usually 6–8 minutes.
You’re aiming for a deep brown crust on the outside and a pink, juicy center. Press a cube gently with tongs; it should still feel slightly springy, not rock hard.
5. Toss with Chimichurri and Serve
- Transfer the hot steak bites to a large bowl.
- Pour the chimichurri over the cubes while they’re still hot.
- Toss gently until every piece is coated in sauce.
- Let the meat rest with the sauce for 1–2 minutes so flavors settle in.
Serve on a platter or straight from the bowl with toothpicks or small forks. Keep extra chimichurri on the side for anyone who wants more.
Serving Ideas and Simple Variations
How to serve
- As an appetizer with toothpicks and extra sauce.
- As a main dish over rice, potatoes, or grilled vegetables.
- In tacos or bowls, paired with crunchy slaw, pickled onions, and a spoonful of chimichurri.
Make-ahead and leftovers
- Chimichurri can be made up to 4 hours ahead and kept at room temperature.
- Leftover steak bites keep well in the fridge. Use them in salads or grain bowls the next day. The sauce will darken a bit but still tastes good.
Easy tweaks
- Adjust chili flakes up or down to change the heat level.
- Add a small handful of chopped cilantro along with parsley for a slightly different flavor.
- Swap ribeye for strip steak or top sirloin if you prefer a leaner cut, and shorten the cooking time slightly to keep them tender.
With a short ingredient list and straightforward steps, grilled ribeye steak bites with chimichurri are the kind of recipe you can memorize quickly and repeat all grilling season long.
