Name: Beef Skewers with Cilantro Chimichurri
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
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

Courtesy of Food Network Magazine

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Beef Skewers with Cilantro Chimichurri

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