Skewered Steak with Argentine Chimichurri


8 (10-inch) wooden skewers
1-1/2 lbs. flank steak, sliced across the grain 3/8-inch thick
1/2 cup plus 2 Tbsp. NAKANO Natural Rice Vinegar
6 Tbsp. extra virgin olive oil
3 Tbsp. minced garlic
1/2 tsp. red pepper flakes
3 Tbsp. minced red onion
1/2 cup packed parsley, finely chopped


Soak skewers in hot water 15 minutes. Thread steak on skewers; arrange in 9x13-inch non-reactive dish. Sprinkle with 1/2 cup vinegar, 2 tablespoons oil, half of the garlic and red pepper, and 1 teaspoon salt. Turn to coat; chill 1/2 hour to 24 hours.

In a bowl, mix onion, parsley, remaining vinegar, oil, garlic, red pepper, and 1/4 teaspoon salt; chill. Remove from refrigerator 1/2 hour before serving. Drain steak; discard marinade.

Grill or broil steak until browned, but pink in center, 2 to 3 minutes per side. Serve with the sauce.

Makes 4 to 6 servings.


Per serving: 280 calories, 25g protein, 2g carb, 0g fiber, 18g fat (4.5g sat. fat), 50mg chol, 240mg sodium

Skewered Steak with Argentine Chimichurri
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