Prep 1 hr
Cook 15 mins
From Food Network Magazine
- 1⁄2 cup apple cider vinegar
- 2 tablespoons sugar
- kosher salt
- 1 red onion, thinly sliced
- 1 bunch cilantro, roughly chopped
- 1 lb flank steak, trimmed
- 1 garlic clove
- 2 tablespoons red wine vinegar
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup extra-virgin olive oil, plus more for brushing
- fresh ground black pepper
- Make the pickled red onion. Combine the cider vinegar, sugar and 1 teaspoons salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature for 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 teaspoons salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
- Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
Loved this dish! Sauce was amazing and I loved the pickled onion. Easy to overcook the meat which I did, but it really didn't matter with the sauce and onion. I will be using the chimichuri and onion the rest of the week on different dishes! Thanks Nancy!
Excellent and very flavouful! DH grilled the skewers on the bbq and the flavour was awesome with the sauce. The pickled onions were so quick to make and added a lot. Turned this into fusion by stuffing into mini greek pitas.
What a surprise!...we loved it!...I decided to let the onion mixture spend 2 days in the frig marinating...I gave it a try after 1 hour...woohoo...did it taste like vinegar...and vinegar...so letting it sit for a while...I mean a long while...it mellowed out and was truly delicious...I grilled the skewers on the George Foreman Grill...took no time at all...very tender...I did cut the recipe in half and pureed the Chimichurri until smooth in my mini food processer...it worked like a charm...so hubby and I took a piece of meat...dipped in the green stuff (hubbies words) and added some pickled onion...Oh! Yum...so that is the way we ate through our dinner...thanks for sharing your recipe...=)