Chimichurri Beef Skewers

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Let me get one thing crystal clear here. I made these as skewers but once I ran out of skewers, I just cooked the strips on the grill. And honestly, that’s what I would recommend. That way, you can just eat it by itself without burning your fingers on the metal skewers. But then you can always eat it on top of a salad or chop it into tacos or put it a scramble. Pretty much, this is just awesome marinated meat that you can do whatever with. If you need more ideas, just shove it in your face instead. That’s easier than thinking.

Some guy on Facebook told me this food looks like something that came out of a homeless guy’s butt. Let’s take a second to really let that comment settle in and think about these few things:

  1. Who is this creepy guy and why isn’t he making Saw films?
  2. Does he watch homeless people poop?
  3. Who poops chimichurri sauce? Because whoever that person is, I want to be their friend. Because sometimes you just don’t feel like making it yourself.

I mean, I kind of (but not really because I’m not gross…ok, as gross as him) get where this guy is coming from. These photos aren’t the sexiest they’ve ever been…because I was really freaking hungry and just wanted to eat. I gave up caring about the photo too quickly. Sometimes you just want to eat hot food for once, ok? OK?!

But let me making one more thing clear. IT’S DELICIOUS. It doesn’t taste like poop. It tastes like super awesome, tender meat that goes amazing with anything. Now that we have that topic settled, let’s talk about something more important.

I GO TO AUSTIN, TX NEXT WEEK AND GET TO SEE ALL MY PALEO FRIENDS! Once a year, I hit up Paleo(fx) and get to see all my friends that I rarely get to see. I think I’ve gone 3 years at this point and this will be my 4th! We got an airbnb, we have our list of restaurants ready to go, and I think I even talked Vanessa from Clean Eating with a Dirty Mind into baking me things. I’M GOING TO EAT SO MUCH FOOD AND LAUGH UNTIL I PEE MYSELF. Man, I love this time of year.

Chimichurri Beef Skewers

0.0 rating
PREP 4 hours
COOK 30 mins
TOTAL 4 hrs 30 mins
Yields 4-5

INGREDIENTS :

  • 2 pounds grass-fed flank or hanger steak or flap meat (I used flap), thinly sliced against the grain

For the chimichurri

  • 1 packed cup fresh cilantro
  • 1 packed cup fresh parsley
  • 1/2 cup olive oil
  • 1/4 medium white onion, minced
  • juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

For the rest

DIRECTIONS :

  1. Thinly slice steak and place in a ziplock bag or sealable container.
  2. Make chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge. Divide in half. Pour half of the chimichurri on top of steak along with a hefty pinch of salt. Mix to combine and refrigerate for 4 or more hours. (I refrigerated mine overnight). Save the other half of the chimichurri for later.
  3. Make salsa and set aside for later.
  4. Once steak has marinated, remove from fridge about 30 minutes before cooking to help come to room temperature. Thread beef through metal skewers (remember, you don't have to do this step if you don't want to). Heat grill and grease a bit to help keep from sticking. Place meat on hot grill and cook for 2 minutes per side, depending on the thickness. Repeat with all meat.
  5. Top meat with extra chimichurri and whatever fruit salsa you prefer on top!

by

INGREDIENTS :

  • 2 pounds grass-fed flank or hanger steak or flap meat (I used flap), thinly sliced against the grain

For the chimichurri

  • 1 packed cup fresh cilantro
  • 1 packed cup fresh parsley
  • 1/2 cup olive oil
  • 1/4 medium white onion, minced
  • juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

For the rest

DIRECTIONS :

  1. Thinly slice steak and place in a ziplock bag or sealable container.
  2. Make chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge. Divide in half. Pour half of the chimichurri on top of steak along with a hefty pinch of salt. Mix to combine and refrigerate for 4 or more hours. (I refrigerated mine overnight). Save the other half of the chimichurri for later.
  3. Make salsa and set aside for later.
  4. Once steak has marinated, remove from fridge about 30 minutes before cooking to help come to room temperature. Thread beef through metal skewers (remember, you don't have to do this step if you don't want to). Heat grill and grease a bit to help keep from sticking. Place meat on hot grill and cook for 2 minutes per side, depending on the thickness. Repeat with all meat.
  5. Top meat with extra chimichurri and whatever fruit salsa you prefer on top!

by

PaleOMG Chimichurri Beef Skewers

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You May Also Like:

PaleOMG Beef Fajita Kabobs with Poblano Cilantro Pesto

Beef Fajita Kabobs with Poblano Cilantro Pesto

PaleOMG Barbacoa Eggs Benedict with Chimichurri Hollandaise

Barbacoa Eggs Benedict with Chimichurri Hollandaise

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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23 thoughts on “Chimichurri Beef Skewers”

  1. This is PERFECT!! My husband and I fell in LOVE with Chimichuri steak last year when we got married – and we served it at our wedding… and today is our anniversary!! Now we have something festive to make to celebrate! Your timing is absolutely on point. THANK YOU!

  2. Well, that guy is a total d-bag. And does he only eat things that look beautiful? Because, if so, he’s really missing out on a lot of delicious food (that is hideous to photograph). Also, he probably couldn’t take a good photograph to save his life or make up a recipe anywhere near as delicious as yours are, so he can suck it. Too easy to throw stones from behind a computer screen…

  3. I live in Austin! Make sure you check out Picnik! They now have a location on South Congress too! Their banana soft serve is amazing and they have lots of paleo toppings for it 🙂

  4. I think I’m gonna try this out!! I’ve only made flank steak once and it was super tough. I vowed to never cook it again haha Your recipe just sounds really good so I will give flank steak another shot!

  5. Omg! I want to lick the screen these look so good. I’m a nurse so poop doesn’t scare me, even at mealtime! Also, I registered a gazillion times for your newsletter, but have never received it. Can you fix this for me please? Thanks a bunch!

  6. It’s so hard to make meaty pictures turn out real nice. Brown is not that photogenic.
    BUT KEEP THE DELICIOUS MEAT recipes coming. I’ll be trying this for sure. I’ve just signed for real plans and it has been a great reminder of some of your older recipes that I haven’t tried yet!

  7. If I HATE cilantro….as in, it tastes like death and soap to me….do you think I could make the sauce with all parsley and no cilantro, and it would still be delicious??

  8. I don’t even like beef (I know, I’m weird) but I read this post anyway because I knew it would probably have some funny story in it and it certainly did not disappoint ???? thanks for the laugh!

  9. I could not stop laughing. You are hilarious! So excited to try this recipe. I LOVE chimichurri; yes, I would marry it.

  10. I have this marinating in my fridge right meow!
    have gotten excited for dinner only 1,000 times today!! Cannot wait.

  11. Making these in the oven right now–and the chimichurri is in the fridge, and has hardened to a solid. Do you usually heat your chimichurri or is it meant to be served cold?

    1. room temperature or cold. did you use olive oil to make the chimichurri or some different kind of oil that goes solid when cold?

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