Kitchen notes · a little help before you start
Steak Skewers
Thin ribbons of steak make these skewers especially inviting, with browned edges and a bright cilantro sauce over the top. The meat folds give the chimichurri somewhere to settle. Pull a few pieces onto your plate and enjoy the tangy sauce with the warm beef.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner · Lunch
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Soak wooden skewers first
Give the wooden skewers their stated water soak before threading steak and heating the grill.
2. Slice across the grain
Cut flank steak against its grain into the specified thin strips before seasoning with cumin, salt and pepper.
3. Thread in folds
Fold the steak strips onto the skewers accordion-style so they're ready for their brief grilling stage.
Get to know the ingredients
Flank steak
Use flank steak cut into thin strips rather than chunks, following the thickness range in the directions.
Roughly chopped cilantro
Roughly chop the cilantro leaves before pulsing them into the chimichurri with garlic, oil and acidic ingredients.
Red pepper flakes
Some flakes go into the sauce, with extra optional for the final garnish over the grilled steak.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Steak Skewers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest, then brush with sauce
Let grilled skewers rest briefly, brush the steak with chimichurri and add optional extra red pepper flakes before serving.
A little more help as you go
Oil the grill grates
Brush grates with olive oil before laying down the skewers to cook until browned with grill marks.
Make chimichurri before grilling
Pulse the sauce ingredients together and set aside so the sauce is ready when the cooked steak has rested.
A few questions you might have
Does the steak marinate in chimichurri?
Season the strips with cumin, salt and pepper first; chimichurri is brushed over them after grilling and resting.
What grill heat is used?
Preheat to medium-high before oiling the grates and cooking the thin skewered steak strips.
Is lemon juice only squeezed on at the end?
It is blended into the chimichurri with red wine vinegar, olive oil, cilantro and the other seasonings.
How do I recognize the grilling finish?
Cook the thin strips until browned and grill marks appear, following the short per-side guidance.
Do I need whole garlic cloves in the meat folds?
The garlic goes into the blender for the chimichurri, rather than being threaded with the steak.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.