Pat your beef dry with paper towels first — this is what changes everything about the sear. In a bowl, toss the cubes with 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, smoked paprika, 1 teaspoon salt, and black pepper. Let it sit for 15 to 20 minutes while you prep the chimichurri.

Make the chimichurri by combining 1 cup fresh parsley, 1/2 cup cilantro, 2 tablespoons mint, 1 tablespoon apple cider vinegar, and 1/4 teaspoon red pepper flakes in a bowl. Don't blend it smooth — you want chunky sauce with texture. Taste and adjust salt to your preference.

Thread the beef onto skewers, leaving a tiny gap between each piece so heat reaches all sides. I learned this the hard way after my first batch got cooked unevenly. Metal skewers work better than wooden ones because they conduct heat, but soak wood skewers in water for 30 minutes first.

Heat your grill to medium-high (around 400°F to 450°F) and oil the grates well. Place skewers directly on the grill and don't move them for 3 minutes — you want that gorgeous char on the first side. This is where the smoke and sizzle magic happens.

Flip each skewer once and cook for another 3 to 4 minutes on the second side. The meat should feel firm to the touch but still spring back a little when you press it. Don't panic if yours looks a bit darker than you expected — that char adds flavor.

Pull the skewers off the grill and let them rest on a clean plate for 2 minutes. Meanwhile, pour the chimichurri into a small serving bowl. Drizzle some on top of each skewer right before serving, and pass extra sauce on the side because people will want more.