Ingredients
1/2 cup apple cider vinegar2 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.
Beef Skewers with Cilantro Chimichurri
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This was dinner tonight. DH also grilled scallops for me. Everything was very good.
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