Skewered Steak with Argentine Chimichurri

Skewered Steak with Argentine Chimichurri

1 Review 1 Pic
  • Ready In

    1 h 30 m
Recipe by  NAKANO®

“Slices of flank steak are marinated in a spicy sauce then grilled briefly for a quick outdoor meal.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Soak skewers in hot water 15 minutes. Thread steak onto skewers. Arrange in 9x13-inch non-reactive dish.
  2. Sprinkle with 1/2 cup Nakano® 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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Review (1)

Rate This Recipe
REDPEPPER
2

REDPEPPER

These are soooo good. I misread the recipe and used all the garlic and salt in the marinade and would recomend doing that. Neither my husband or I cared for the dipping sauce, but the kabobs were so flavorful that you really don't need any sauce. These are great for parties.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 2.3 g
  • < 1%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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