Grilled Chimichurri Steak Skewers
Tender flank steak meets Argentinian cilantro sauce in this smokin’ hot recipe for Grilled Chimichurri Steak Skewers!
Servings: 4
Equipment
Ingredients
For the Steak
- 1 pound flank steak
- ½ tablespoon ground cumin
- 1 teaspoon salt
- Fresh ground pepper, to taste
For the Chimichurri Sauce
- ½ cup extra virgin olive oil
- ¾ cup cilantro leaves, roughly chopped
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes, plus more for garnish, optional
- ½ teaspoon salt
- Freshly ground pepper
Instructions
- Soak the wooden skewers in water for 20 minutes.
- Preheat grill to medium-high.
- Slice the flank steak against the grain into 16 to 20 strips; they should be between ⅛-inch to ¼-inch thick.
- Season the steak slices with cumin, salt, and pepper.
- Thread the steak onto the skewers, accordion style. Set aside.
- In a blender combine olive oil, chopped cilantro, garlic, red wine vinegar, lemon juice, pepper flakes, salt, and pepper. Pulse until thoroughly combined, then set aside.
- Brush the grill grates with olive oil.
- Place steak skewers on the grill and cook for about 1 minute per side, or until browned and grill marks appear.
- Remove steak skewers from grill.
- Brush steak with chimichurri sauce.
- Garnish with red pepper flakes, if you like, and serve.
Notes
- NET CARBS: 1 g
Nutrition
Calories: 404kcal | Carbohydrates: 2g | Protein: 25g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 940mg | Potassium: 438mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg
