Steak Fajita Skewers With Cilantro Chimichurri Recipes

STEAK FAJITA SKEWERS WITH CILANTRO CHIMICHURRI

Steps:

• In a small bowl whisk together the ingredients for the steak and vegetable seasoning.
• In a gallon sized freezer bag place the steak cubes, 2 teaspoons of olive oil and 1 tablespoon of the seasoning mix.
• Seal the bag, pressing out all of the air, then massage the oil and seasoning into the steak.
• Let it rest for several minutes or even overnight if you want to make it ahead of time.
• In a medium sized bowl or another freezer bag, add the peppers, red onion, remaining seasoning mix and 1 teaspoon of olive oil. Toss to coat.
• Preheat grill to medium-high heat and brush the grates with oil.
• Thread 8-10 metal or (soaked) wooden skewers evenly with the steak and vegetables. Sprinkle with a little extra salt and pepper before placing them on the grill.
• Grill the skewers, turning them occasionally, until grill marks appear. Approximately 7-9 minutes for medium-rare. Serve the skewers topped with the cilantro chimichurri or alongside them for dipping.
• Place all of the ingredients into a food processor and purée until smooth.
• Pour into a small bowl and set aside until ready to serve. Makes 1 cup.

BEEF SKEWERS WITH CILANTRO CHIMICHURRI

Steps:

• Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon 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, 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 teaspoon 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.