make the pickled red onions, combine the cider vinegar, sugar,
and 1t salt. in a medium bowl and whisk to dissolve, add the red
onion and 2T cilantro and stir to combine. Cover and set aside
at room temp 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, red pepper flakes, 1/2 t salt and the olive oil in a
blender and puree until smooth transfer to a bowl.
Heat grill to medium high season steak with salt and pepper,
brush the grill with olive oil and grill skewers until marked about
1 minute per side. Serve with chimichurri and pickled onions.
Originally Submitted
2/11/2016
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