for the chimichurri:
1/2 C extra virgin olive oil
1/3 C flat-leaf parsley, chopped
1/4 C red wine vinegar
2 tblsp basil leaves, chopped
2 tblsp oregano, chopped
2 tblsp minced shallots
2 cloves garlic, minced
1 tblsp crushed red pepper flakes
salt and pepper to taste
for the beef skewers:
1 lb skirt steak
salt and pepper
12 bamboo skewers
2 tblsp extra virgin olive oil
1. Make the chimichurri by placing all ingredients in a bowl, whisk until well combined, then set aside.
2. Soak skewers in water for at least 30 minutes. Preheat grill or grill pan to med-high and brush with olive oil.
3. Thread steak pieces onto skewers, season with salt and pepper, grill for 3-5 minutes on each side.
4. Remove to a serving dish, drizzle with chimichurri, and serve with extra sauce on the side.
—Slice the skirt steak thin and against the grain to turn a tough piece of meat into something more tender.
—You can easily skewer the meat the night before and the Chimichurri will last a few days in the fridge. Serve with a chunk of baguette and make a mini steak sandwich.