Argentinian Churrasco Beef Skewers with Chimichurri(GF)
Print RecipeServings: 4 servings
Chimichurri and Grilled Beef are a pairing that were destined to go together. Give this a try as a marinade as well as a dipping sauce.
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Recipe Multiplier
- 1 ½ lb 1 1/2 lb Skirt Steak or Flank Steak
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
Chimichurri Ingredients
- 4 ea Garlic Cloves
- 1 tsp Red Chili Flakes
- 1 ea Bunch Parsley with stems
- 1 ea Bunch Cilantro with stems
- ⅓ cup Red Wine Vinegar
- ⅔ cup Extra Virgin Olive Oil
- 1 tsp Kosher Salt to taste
Instructions
Preparing the Steak
- Trim excess fat from the steak.
- Cut into 1" wide by 2-3" long strips
Making the Chimichurri
- In a food processor, add garlic, red chili flakes, parsley and cilantro Pulse to break down the ingredients in the bowl.
- Add red wine vinegar and let the food processor run.
- Adjust consistency with red wine vinegar and olive oil to the consistency you like.
- Can be chopped in bigger pieces but I like to make it chop it smaller, and the consistency like a dressing.
- Add Kosher salt, taste and adjust seasoning.
Marinate the Sliced Steak
- Add about a cup of the marinade to the sliced beef.
- Mix well to coat the beef slices.
- Marinate a minimum of 1 hour but can marinate overnight.
Cooking the Beef Skewers
- Skewer 1-2 pieces of beef on a skewer, depending on how long the skewers are.
- Preheat the grill, best if charcoal is used but gas works too.
- Grill the beef to desired doneness.
- Brush with the chimichurri marinade as it cooks.
- Serve with a side of chimichurri. Enjoy!