Beef Skewers With Cilantro Chimichurri Recipes

Steps:

• For the marinade: In a medium glass bowl, mix together the
• onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
• Add the fish and squash and marinate at room temperature,
• about 15 minutes.
• For the chimichurri: Combine the basil, parsley, onions,
• garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper
• to taste in a food processor bowl, and pulse until the ingredients are just
• combined and chunky.
• Preheat the grill on high. Oil the grates well.
• For the fish skewers: Thread the marinated fish and squash
• onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on
• the end of each skewer. Place on the grill and cook until lightly charred on
• the outside and the fish is just cooked through, 3 to 4 minutes per side.
• While the fish is still warm, drizzle with a little basil
• chimichurri and serve more on the side for dipping.

Steps:

• 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.
• 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 teaspoons 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.

Steps:

• Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

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.

Steps:

• In a small bowl or marinating dish combine all ingredients except for the beef, stirring until sugar dissolves. Add meat to marinade and stir to cover all the beef. Refrigerate at least 2 hours.
• Preheat grill.
• Soak wooden skewers at least 30 minutes.
• Thread cubes alternating the beef with the green pepper and onion pieces.
• Grill skewers for 8-10 minutes or until done, turning often.

Steps:

• In a food processor, whirl the parsley and garlic until finely chopped. With machine running, add oil, vinegar and 1 tablespoon water in a steady stream. Season with red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about half of the chimichurri into a small bowl.
• Prepare grill. Season cubed beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread beef and chorizo pieces alternately onto skewers. Brush meat with the chimichurri sauce left in food processor.
• Grill skewers over direct high heat, with the lid closed as much as possible, until steak is cooked to your desired doneness, 4 to 6 minutes for medium-rare, turning 2 to 3 times (watch for flare-ups). Serve warm with the reserved chimichurri spooned over the top.

Steps:

• First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture - like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.
• Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
• Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
• When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
• Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.