Grilled Steak Skewers with Red Chimichurri
  • 2 pounds Certified Angus Beef ® brand culotte or flank steak
  • ½ cup chopped fresh cilantro
  • ½ onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon red pepper flakes
  • ½ cup sherry or red wine vinegar
  • ½ cup olive oil
  • Coarse kosher salt & pepper to taste
  1. Cut steak into ribbons, approximately 1-inch wide and 3-inches long. Skewer ribbons onto high-heat-safe skewers using an “S” or “C” shape, depending on length. Set aside, refrigerated.
  2. In a food processor or blender combine cilantro, onion, garlic, paprika, red pepper flakes, vinegar and oil by pulsing to a finely chopped consistency. Transfer to a serving bowl.
  3. Preheat grill to high. Season beef evenly with salt and pepper. Grill over high heat to medium doneness. Turn at least once during cooking to ensure even cooking.
  4. Remove from heat and serve with chimichurri sauce.
Recipe by Certified Angus Beef brand blog - Go Rare at