Ingredients
Steak Skewers
- 1.5 – 2 lb skirt steak
- 1 tbsp kosher salt
- 1 tbsp cracked black pepper
Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 2-3 tablespoons fresh oregano
- 6 cloves garlic
- 1 shallot
- 1 jalapeno (optional)
- 1/3 cup red wine vinegar
- 1/2 cup unfiltered extra virgin olive oil
- 2 tbsp lemon juice from a fresh lemon
- 1 tsp red pepper flakes
- Kosher salt to taste
- Fresh ground pepper to taste
Mint Yogurt Dip
- 1 cup full fat Greek yogurt
- 1 cup fresh mint leaves (minced)
- 1 lemon (zested and juiced)
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
Sundried Tomato Pesto
- 8 oz sundried tomatoes in oil (strained)
- 1/3 cup chopped walnuts (toasted)
- 1 cup fresh basil
- 1/3 cup parmesan cheese
- 4 garlic cloves
- 1/2 – 1/3 cup olive oil
- 1 tsp kosher salt
- 1 tsp cracked black pepper
Instructions
- Prepare Chimichurri: Toss all chimichurri ingredients into a food processor or blender. Pulse 8-10 times until the herbs and alliums are finely diced and the ingredients are well incorporated. Alternatively, finely mince the parsley, cilantro, oregano, garlic, shallot, and jalapeno. Place minced ingredients in a lidded jar, add vinegar, olive oil, lemon juice, red pepper flakes, salt, and pepper. Shake vigorously until combined. Chill and use within one day for optimal freshness.
- Make Mint Yogurt: In a bowl, combine Greek yogurt, minced fresh mint leaves, lemon juice, lemon zest, salt, and pepper. Whisk the mixture until smooth and evenly mixed. Chill for up to two days until ready to serve to retain freshness.
- Prepare Sundried Tomato Pesto: Strain oil from the sundried tomatoes. Heat a small sauté pan over high heat and dry toast the chopped walnuts, stirring continuously, until lightly browned and fragrant (about 8-10 minutes). In the bowl of a food processor, combine the sundried tomatoes, toasted walnuts, fresh basil, parmesan cheese, and garlic. Pulse 8-10 times to incorporate, scraping sides as necessary. Turn the processor to continuous and slowly drizzle in olive oil through the feed tube until a paste forms. Season with salt and cracked black pepper to taste. Chill and consume within one week.
- Grill Steak Skewers: Heat the grill on high and cover to preheat. Meanwhile, bring the skirt steak to room temperature by leaving it on the counter for about 30 minutes. Trim any excessive fat and sinew, then pat the steak dry using paper towels. Slice the skirt steak into three equal portions, then cut each portion across the grain into 1-inch wide ribbons to ensure tenderness. Thread the ribbons onto skewers and generously season each skewer with kosher salt and cracked black pepper. Grill the skewers over high heat for 3-4 minutes per side for medium rare, turning once. Remove from the grill and let rest for a few minutes before serving immediately with the dipping sauces.
Notes
- Cutting the steak across the grain is crucial for tender bites.
- The jalapeno in chimichurri is optional and adds heat.
- Chill the sauces separately and serve cold for best flavor contrast with warm skewers.
- Use soaked wooden skewers or sturdy metal skewers to prevent burning on the grill.
- Skirt steak is ideal for quick, high-heat grilling due to its texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
