Beef skewers with chimichurri sauce
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 239, total fat 18 G., saturated fats 4 G., proteins 12 G., carbohydrates 6 G., fiber 1 G., cholesterol 39 mg, sodium 272 mg, sugar 4 G.
Calories 239, total fat 18 G., saturated fats 4 G., proteins 12 G., carbohydrates 6 G., fiber 1 G., cholesterol 39 mg, sodium 272 mg, sugar 4 G.
These Argentine-style kebabs are different from traditional kebabs: the beef is skewered not in chunks, but in thin, long strips, one per skewer. This way, the beef will cook in just a couple of minutes and be incredibly juicy, even without marinating. To serve with these kebabs, prepare a quick cilantro chimichurri sauce and pickled red onion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup apple cider vinegar
- 2 tablespoons of sugar
- 1 red onion, thinly sliced
- 1 bunch cilantro, coarsely chopped
- 1 flank steak, 450g, trimmed
- 1 clove of garlic
- 2 tablespoons red wine vinegar
- Juice of half a lemon
- 0.5 tsp red pepper flakes
- 0.5 cups extra-virgin olive oil + extra for greasing
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Cooking the dish according to the recipe:
- Pickled red onions:
Combine vinegar, sugar, and 1 teaspoon of salt in a medium bowl and stir until completely dissolved. Add red onion and 2 tablespoons of cilantro and stir. Cover and let sit at room temperature for 1 hour. - Meanwhile, soak 20 wooden skewers in warm water for at least 20 minutes. Slice the steak across the grain into 20 0.3 cm thick strips. Thread one strip onto each skewer, gathering it like an accordion, and set aside until ready to grill.
- Combine the remaining cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt, and olive oil in a blender and blend until smooth; transfer to a small bowl.
- Heat a grill or grill pan over medium-high heat. Season the steak with salt and black pepper. Brush the grill with olive oil and cook the kebabs until charred, about 1 minute per side. Serve with chimichurri sauce and pickled onions.
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