This recipe is a perfect combination of tender, flavorful beef and a zesty chimichurri sauce. Great for grilling or pan-frying, these skewers are sure to be a crowd-pleaser!
Ingredients
- For the Skewers:
- 1 flank steak (about 1 pound), cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch squares
- 1 red onion, cut into 1-inch wedges
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Wooden skewers (soaked in water for at least 30 minutes)
- For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lime juice (optional)
- 1/2 teaspoon dried oregano
- Red pepper flakes, to taste (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Marinate the Beef: In a large bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Add the beef cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Prepare the Chimichurri Sauce: In a food processor or blender, combine parsley, cilantro, red onion, garlic, olive oil, red wine vinegar, lime juice (if using), oregano, and red pepper flakes (if using). Pulse until well chopped but still slightly chunky. Season with salt and pepper to taste. Set aside.
- Assemble the Skewers: Thread the marinated beef cubes, bell pepper squares, and red onion wedges onto the soaked skewers, alternating ingredients for even distribution.
- Cook the Skewers: Preheat your grill or grill pan to medium-high heat. Brush or spray the grates with oil to prevent sticking. Grill the skewers for 4-5 minutes per side, or until the beef reaches desired doneness (145°F for medium-rare).
- Serve: Serve the hot skewers with a generous helping of chimichurri sauce for dipping. Enjoy!
Tips:
- For a spicier chimichurri, add a seeded jalapeno pepper to the food processor along with the other ingredients.
- If you don’t have a grill, you can cook the skewers in a preheated skillet over medium-high heat for a few minutes per side, until browned and cooked through.
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
