I stole this recipe for Beef Skewers with Chimichurri from Food Network Magazine – May 2014 issue. Grilled flank steak strips are served with a yummy herb sauce for this summer dinner. Flank steak is thinly sliced and threaded onto wooden skewers. An herb sauce called chimichurri is made with cilantro, garlic, red wine vinegar, lemon juice, red pepper, salt and olive oil. After grilling the steak strips, they are drizzled with the chimichurri before serving.
Did you know? Chimichurri is a thick herb sauce made up of olive oil, vinegar, finely chopped parsley, oregano, onion, garlic, salt, cayenne and black pepper. This sauce is as common in Argentina as ketchup is in the United States.¹ (see more trivia in the Trivia tab)
Wash 1 bunch cilantro (or parsley if you want less heat) and place in a food processor.
Add in 1 clove garlic, 2 tbsp red wine vinegar, Juice of ½ lemon, ½ tsp red pepper flakes, ½ tsp salt and ½ cup extra virgin olive oil.
Process until smooth; transfer to a small bowl.
Soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about ⅛ inch thick.
Thread the meat accordion-style onto the skewers and set aside until ready to grill. Season the steak with salt and pepper.
Heat grill or grill pan to medium high. Brush the grill with olive oil and place the skewers on the grill.
Grill the skewers until marked, about 1 minute per side.
Remove the cooked skewers from the grill and place on a plate.
When serving you can remove steak strips from skewers, then drizzle with the chimichurri.
If you have any extra wooden skewers after making Beef Skewers with Chimichurri you can use the extra skewers to make Lemon Garlic Shrimp.
Beef Skewers with Chimichurri
Ingredients
- 1 bunch cilantro roughly chopped
- 1 pound flank steak trimmed
- 1 clove garlic
- 2 tbsp red wine vinegar
- Juice of ½ lemon
- ½ tsp red pepper flakes
- ½ cup extra virgin olive oil plus more for brushing
- Freshly ground pepper
Instructions
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Soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about ⅛ inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
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Combine cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, ½ tsp salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
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Heat grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, and then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri.
Recipe Notes
I marinate the sliced steak with olive oil, salt, pepper and steak seasoning. While the steak slices marinate, I make the chimichurri sauce and set it aside to let the flavors combine. If you want less heat in the sauce, use parsley instead of cilantro.