Beef Skewers with Cilantro Chimichurri

Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • Kosher salt
  • 1 red onion, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • 1 pound flank steak, trimmed
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • Juice of 1/2 lemon
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Freshly ground pepper
Directions

Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour.

Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.

Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.

Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.

Photograph by David Malosh


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