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Skewered Steak with Argentine Chimichurri

By: NAKANO®  
"Slices of flank steak are marinated in a spicy sauce then grilled briefly for a quick outdoor meal."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 143 people have saved this

Ready In:
1 Hr 30 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 8 (10 inch) wooden skewers
  • 1 (1 1/2-pound) flank steak, sliced across the grain 3/8-inch thick
  • 1/2 cup NAKANO® Natural Rice Vinegar
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons minced red onion
  • 1/2 cup packed parsley, finely chopped
  • 2 tablespoons NAKANO® Natural Rice Vinegar
  • 1 teaspoon salt

Directions

  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® 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 233 | Total Fat: 18.6g | Cholesterol: 33mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2006 by REDPEPPER 
These are soooo good. I misread the recipe and used all the garlic and salt in the marinade... MORE

 
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