Beef Skewers With Cilantro Chimichurri

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From food network magazine

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Steps

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Make the pickled red onion.

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Combine the cider vinegar , sugar and 1 teaspoons salt in a medium bowl and whisk to dissolve.

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Add the red onion and 2 tablespoons cilantro and stir to combine.

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Cover and set aside at room temperature for 1 hour.

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Meanwhile , soak 20 wooden skewers in warm water , at least 20 minutes.

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Slice the flank steak against the grain into 20 strips , about 1 / 8 inch thick.

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Thread the meat accordion-style onto the skewers and set aside until ready to grill.

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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.

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Transfer to a small bowl.

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Heat a grill or grill pan to medium high.

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Season the steak with salt and pepper.

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Brush the grill with olive oil , then grill the skewers until marked , about 1 minute per side.

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Serve with the chimichurri and pickled onion.

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Ingredients

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apple cider vinegar, sugar, kosher salt, red onion, cilantro, flank steak, garlic clove, red wine vinegar, lemon, juice of, red pepper flakes, olive oil, fresh ground black pepper