Beef Skewers with Cilantro Chimichurri

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.