Beef Skewers with Cilantro Chimichurri

By boscobojo

Ingredients

• 1/2 cup apple cider vinegar
• 2 Tbl. sugar
• Kosher salt
• 1 red onion, thinly sliced
• 1 bunch cilantro, roughly chopped
• 1 lb. flank steak, trimmed
• 1 glove garlic
• 2 Tbl. red wine vinegar
• Juice of 1/2 lemon
• 1/2 cup olive oil, plus more for brushing
• Freshly ground pepper

Preparation

Step 1

Make the pickled red onion: Combine the cider vinegar, sugar and 1 Tbl. salt in a medium bowl and whisk to dissolve. Add the red onion and 2 Tbl. 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, 1/2 tsp. salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.

Heat a grill 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.