Grilled Flank Steak Skewers with Vibrant Chimichurri Rojo
Experience the bold flavors of South American barbecue with these Grilled Flank Steak Skewers, marinated in a tangy and spicy Chimichurri Rojo. This dish captures the essence of a traditional churrasco, allowing the succulent steak to shine alongside a vibrant sauce that enhances the natural flavors of the meat. Perfect for summer cookouts or any gathering, these skewers are easy to prepare, grill to perfection, and are sure to please a crowd. Pair them with grilled vegetables or a fresh salad for a complete meal.
4
Servings
375
Calories
10
Ingredients
Ingredients
flank steak or skirt steak
1 1/2 lbs (trimmed of excess fat)
red wine vinegar
1/2 cup (none)
olive oil
1/4 cup (none)
tomato paste
3 tablespoons (none)
garlic
2 tablespoons (minced)
sugar
1 tablespoon (none)
ground cumin
1 teaspoon (none)
ground black pepper
1 teaspoon (freshly ground)
red pepper flakes
1 teaspoon (none)
salt
to taste (none)
Instructions
1
Slice the flank steak against the grain at a 45-degree angle into 1/4" thick strips.
2
In a large bowl, whisk together the red wine vinegar, olive oil, tomato paste, minced garlic, sugar, ground cumin, black pepper, red pepper flakes, and salt until well combined, forming your Chimichurri Rojo.
3
Preheat the grill to medium heat.
4
Add the sliced steak to the Chimichurri, tossing to coat thoroughly. Allow the meat to marinate for at least 30 minutes for optimal flavor.
5
Thread 4-5 strips (approximately 6 oz) of the marinated steak onto each of 4 metal skewers, folding the strips accordion-style and spearing them through the center to hold them in place. Spread the strips down the length of each skewer.
6
Place the skewers on the grill, covered, and cook for 3 minutes.
7
Carefully turn the skewers, baste them with the remaining Chimichurri, and grill, covered, for an additional 3 minutes, or until cooked to your desired doneness.
8
Remove the skewers from the grill, allow them to rest for a few minutes, and serve with extra Chimichurri on the side.
Nutrition Information
22.5g
Fat
3.75g
Carbs
36.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for these skewers?
The recipe calls for 1 1/2 lbs of flank steak or skirt steak, trimmed of excess fat.
How should I slice the flank steak?
Slice the steak against the grain at a 45-degree angle into strips about 1/4 inch thick for maximum tenderness.
What are the ingredients in the Chimichurri Rojo?
The sauce consists of red wine vinegar, olive oil, tomato paste, minced garlic, sugar, ground cumin, black pepper, red pepper flakes, and salt.
How long should the steak marinate?
For optimal flavor, allow the steak to marinate in the Chimichurri Rojo for at least 30 minutes.
What is the recommended grill temperature?
Preheat your grill to medium heat before cooking the skewers.
How do I thread the steak onto the skewers?
Thread 4-5 strips onto each skewer by folding them accordion-style and spearing through the center.
How long do the skewers take to cook?
They cook for approximately 6 minutes total—3 minutes on the first side and 3 minutes on the second side.
Should the grill be covered while cooking?
Yes, the instructions recommend keeping the grill covered while cooking the skewers.
When should I baste the meat?
Baste the skewers with the remaining Chimichurri after turning them halfway through the cooking process.
How many skewers does this recipe produce?
The recipe is designed to make 4 metal skewers, with roughly 6 oz of meat on each.
What is the calorie count per serving?
Each serving contains 375 calories.
How much protein is in one serving?
There are 36.25 grams of protein per serving.
Is this recipe low-carbohydrate?
Yes, it is relatively low-carb with only 3.75 grams of carbohydrates per serving.
How much fat is in this dish?
Each serving contains 22.5 grams of fat.
What should I serve with these skewers?
They pair perfectly with grilled vegetables or a fresh garden salad.
Do I need to rest the meat after grilling?
Yes, allow the skewers to rest for a few minutes before serving to let the juices redistribute.
Can I use skirt steak instead of flank steak?
Yes, skirt steak is a suitable and delicious alternative for this recipe.
Is the Chimichurri Rojo spicy?
It has a bit of a kick due to the inclusion of 1 teaspoon of red pepper flakes.
What type of vinegar is used in the marinade?
The recipe uses 1/2 cup of red wine vinegar.
How much garlic is required?
You will need 2 tablespoons of minced garlic.
Why is tomato paste included in the Chimichurri?
Tomato paste adds depth of flavor and contributes to the 'Rojo' (red) color of the sauce.
What is the purpose of adding sugar to the marinade?
One tablespoon of sugar is used to balance the acidity of the red wine vinegar.
Can I use wooden skewers instead of metal?
Yes, but ensure you soak wooden skewers in water for at least 30 minutes beforehand to prevent burning.
What makes this a 'Churrasco' style dish?
It uses traditional South American barbecue techniques like high-flavor marinades and open-flame grilling.
How many servings does this recipe make?
This recipe is portioned for 4 servings.
How much cumin is in the spice mix?
The recipe calls for 1 teaspoon of ground cumin.
What is the total preparation and cook time?
Excluding prep, it requires 30 minutes for marinating and 6 minutes for grilling.
Is any extra sauce served on the side?
Yes, it is recommended to serve the skewers with extra Chimichurri on the side.
Can I grill these on an indoor grill pan?
Yes, though an outdoor grill provides the most authentic smoky flavor.
What is the main flavor profile of this dish?
It is bold, tangy, and spicy, capturing the essence of South American barbecue.