Skip to main content New this month
Get the Allrecipes magazine

Skewered Steak with Argentine Chimichurri

Rated as 3.5 out of 5 Stars

"Slices of flank steak are marinated in a spicy sauce then grilled briefly for a quick outdoor meal."
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 227 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Ready In

  1. Soak skewers in hot water 15 minutes. Thread steak onto skewers. Arrange in 9x13-inch non-reactive dish.
  2. Sprinkle with 1/2 cup Nakano(R) Natural Rice Vinegar, 2 tablespoons oil, half of the garlic and red pepper flakes, and 1 teaspoon salt. Turn to coat. Chill 1/2 hour to 24 hours.
  3. In a bowl, mix red onion, parsley, remaining rice vinegar, oil, garlic, red pepper, and salt. Chill.
  4. Remove from refrigerator 1/2 hour before serving. Drain steak; discard marinade.
  5. Grill or broil steak until browned, but pink in center, 2 to 3 minutes per side. Serve with the sauce.

Nutrition Facts


Per Serving: 227 calories; 17.7 g fat; 2.3 g carbohydrates; 14.1 g protein; 27 mg cholesterol; 420 mg sodium. Full nutrition

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

These are soooo good. I misread the recipe and used all the garlic and salt in the marinade and would recomend doing that. Neither my husband or I cared for the dipping sauce, but the kabobs wer...