Skewered Steak with Argentine Chimichurri

Skewered Steak with Argentine Chimichurri


"Slices of flank steak are marinated in a spicy sauce then grilled briefly for a quick outdoor meal."
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1 h 30 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.
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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...