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Ingredients
| beef flank: 1.5 lbs |
| red wine vinegar: 1/2 cup |
| olive oil: 1/4 cup |
| canned tomato paste: 3 Tbl |
| garlic (minced): 2 Tbl (minced) |
| granulated sugar: 1 Tbl |
| ground cumin: 1 tsp |
| black pepper: 1 tsp |
| red pepper flakes: 1 tsp |
| salt |
Flank Steak Churrasco With Chimichurri Rojo
Credit: Food.com
User rating:
-
Prep Time
12 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
- Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
- In a large bowl whisk together remaining ingredients.
- Preheat grill to medium.
- Toss meat slices into the chimichurri to coat.
- Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
- Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.