Gather all ingredients and equipment.

In a pot, pour water and cubed russet potatoes, bring to a boil, and then reduce heat to a simmer and cook until just fork tender about 20-25 minutes. Then strain and run cold water over to stop cooking process. Set aside.

To make chimichurri sauce, in a bowl, combine shallot, chili, garlic, vinegar and salt and let sit 10 minutes. Then stir in cilantro, parsley, and oregano. Using a fork whisk in olive oil. Then set aside.

Chop red onion, green and orange bell peppers into cubes, roughly same size.

In a bowl, add cubed steak, olive oil, salt, and pepper and mix until steak is coated evenly.

Using a skewer, alternate cool cubed potato, green bell pepper, orange bell pepper, red onion, steak cube until skewer is filled. Then grill skewers until steak is done at 130°F-140°F (54°C-60°C) for medium rare about 3 – 5 minutes or grill to desired doneness. Rotate skewers to grill both sides.

Lay done skewer on a platter and generously drizzle chimichurri sauce on top and serve immediately.