Skewered Steak with Argentine Chimichurri Recipe

Skewered Steak with Argentine Chimichurri Recipe

  • 8 (10 inch) wooden skewers
  • 1 (1 1/2-pound) flank steak, sliced across the grain 3/8-inch thick
  • 1/2 cup NAKANO® Natural Rice Vinegar
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons minced red onion
  • 1/2 cup packed parsley, finely chopped
  • 2 tablespoons NAKANO® Natural Rice Vinegar
  • 1 teaspoon salt
  1. Soak skewers in hot water 15 minutes. Thread steak onto skewers. Arrange in 9×13-inch non-reactive dish.
  2. Sprinkle with 1/2 cup Nakano(R) Natural Rice Vinegar, 2 tablespoons oil, half of the garlic and red pepper flakes, and 1 teaspoon salt. Turn to coat. Chill 1/2 hour to 24 hours.
  3. In a bowl, mix red onion, parsley, remaining rice vinegar, oil, garlic, red pepper, and salt. Chill.
  4. Remove from refrigerator 1/2 hour before serving. Drain steak; discard marinade.
  5. Grill or broil steak until browned, but pink in center, 2 to 3 minutes per side. Serve with the sauce.
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