Beef Skewers With Cilantro Chimichurri

From Food Network Magazine

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.