Beef Skewers with Cilantro Chimichurri

Daily Inspiration S


The chimichurri sauce is so fragrant with the cilantro and lemon -- it really adds a great depth-of-flavor to the beef. The pickled red onions are a really nice addition to this dish as well.

★★★★★ 2 votes
1 Hr
20 Min


1/2 c
apple cider vinegar
2 Tbsp
kosher salt to taste
red onion, thinly sliced
1 bunch
cilantro, roughly chopped
1 lb
flank steak, trimmed
garlic clove
2 Tbsp
red wine vinegar
juice of 1/2 lemon
1/2 tsp
red pepper flakes
1/2 c
extra-virgin olive oil, plus more for brushing
fresly ground black pepper

How to Make Beef Skewers with Cilantro Chimichurri


  • 1Make the pickled onion by combining the cider vinegar, sugar, and 1 tsp. salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tbsp. cilantro - stir to combine. Cover and set aside at room temperature for 1 hour.
  • 2Meanwhile, soak 20 wooden skewers in warm water, at least 30 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.
  • 3Combine the remaining cilantro, garlic red wine vinegar, lemon juice, red pepper flakes, 1/2 tsp. salt and the olive oil in a blender and puree until smooth. Transfer to a small bowl.
  • 4Heat a grill or grill pan to medium high heat. 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 sauce and the pickled onion.

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About Beef Skewers with Cilantro Chimichurri

Main Ingredient: Beef
Regional Style: Latin American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy