Flank Steak Skewers with Chimichurri

I received a Food Network Magazine subscription as a gift, and it does have some very fun (if caloric) ideas. I saw this flank steak on skewers idea and thought we could definitely do something with it, with some tweaking (and it happened we had a flank steak around 😉 ). We really like this! We used a marinade from Serious Eats, and a Chimichurri from Chow, and there you have it. Flank steak was pretty tender and flavorful and the Chimichurri was great and used up herbs from our garden. We served this with our summer squash as a side – great, fast dinner that I was able to prepare ahead of time and Shawn could grill while I finished with the horses (aka got home late). A win-win!

steak_skewers

 

 

 

  • 1/4 cup soy sauce
  • 1 tablespoon dried ground ancho chile (or 1 tablespoon chili powder)
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • four cloves garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup oil
  • 1 large yellow onion, finely diced
  • 1 lb flank steak, trimmed and sliced against the grain

Combine soy sauce, ground chile, cumin, oregano, lime juice, sugar, garlic, cayenne, and 2 tablespoons cilantro leaves in a medium bowl. Whisk until sugar is dissolved. Slowly add oil, whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to overnight.

Preheat grill, and remove steak from marinade. Thread onto skewers and grill until done.  Let rest for 5 minutes – serve with chimichurri.

 

Parsley Chimichurri (Argentine)

  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil

Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.

With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

 

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