Thursday, August 4, 2016

Try It Thursday: Beef Skewers with Cilantro Chimichurri

Hi everyone! Today, I'm sharing a fun and new to us recipe- beef skewers with cilantro chimichurri sauce. I served the skewers with the onions and sauce on top and made a side of Tex-Mex quinoa. For the kids, I served the sauce on the side for them to dip their meat into. Trip tried the onions because he's adventurous, but he voted to forgo them next time. This is more of a weekend meal - the prep time (about 1 hour and 15 minutes) is a bit too much for my family's needs, but we will definitely enjoy this again on a Friday, Saturday, or Sunday.

This is a recipe that I found in the May 2014 issue of Food Network Magazine.  (BTW- I think this magazine would make a great gift! I love the different options each issue provides- weeknight cooking, weekend cooking, baking, etc.) You can click to enlarge the original recipe card or click HERE to see the online version:

This recipe easily fed the 4 of us, but next time, I will only make half of the onions. If we were serving it to more adults, I'd keep the original onion amount in the recipe. 

Here's what you're going to need: 
1/2 cup apple cider vinegar
2 tablespoons sugar
Kosher salt (I used sea salt- we survived!)
1 red onion (very thinly sliced)
1 bunch cilantro, chopped
1 pound flank steak
1 clove garlic
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
1/2 cup olive oil
Ground pepper

* To make the pickled red onion, combine the cider vinegar, sugar, and 1 teaspoon of salt in a bowl and whisk to dissolve. Add the thin red onion slices and 2 tablespoons of chopped cilantro. Stir, cover, and set aside at room temperature for 1 hour. (I feel like my onions needed more than 1 hour. I don't think it would hurt to make the onion a bit more in advance.)

* You will want to soak about 20 - 24 wooden skewers for approximately 20 minutes.

* Slice the flank steak against the grain. You will want the strips to be thin- about 1/8 inch thick. The recipe says you will get about 20 strips. Season the steak with salt and pepper. Then, thread the meat accordion-style onto the skewers and set aside until ready to grill.

* To make the sauce, you will combine the remainder of the cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt, and olive oil in a blender and puree until smooth. Pour into a bowl and set aside.

* Heat your grill to medium high. The recipe calls for you to grill the skewers for about one minute on each side. I cut my meat a little thicker than 1/8 inch, so we grilled each side for about 3-4 minutes instead. (And, I don't like to hear my meat mooing, either!) Serve with the pickled onion and chimichurri sauce, and enjoy!

Let me know if you try this recipe! I'd love to hear how it turns out! See you back here tomorrow for Friday Favorites!

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