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.
Course
Entree
Cuisine
South American
Keyword
Steak
Prep Time20minutes
Cook Time10minutes
Soaking Time20minutes
Total Time30minutes
Servings8people
Ingredients
1bunch cilantroroughly chopped
1poundflank steaktrimmed
1clovegarlic
2tbspred wine vinegar
Juice of ½ lemon
½tspred pepper flakes
½cupextra virgin olive oilplus more for brushing
Freshly ground pepper
Instructions
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.
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.
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.