July 24, 2009 | Appetizers, Condiments, Sauces
I know I just barely posted the appetizer recipe roundup, but here I am with another flavor-packed yet easy recipe for summer entertaining. The chimichurri sauce is a wonderful way to use herbs that are growing in your summer garden – at least I hope you are all growing herbs! If you don’t have your own herb garden, pick up some fresh herbs at the farmers’ market or grocery for this recipe.
The beef skewers dipped in the chimichurri taste great hot, at room temp, or cool – which to me is a perfect appetizer for a party since you don’t have to stress about serving it and keeping it at the “right” temperature. And best of all, an inexpensive cut of meat works just fine for this recipe since it’s sliced very thin before being cooked.
- ½ cup extra virgin olive oil
- 2 tablespoons Sherry wine vinegar or red wine vinegar
- Zest and juice of 1 lemon
- 2 garlic cloves, peeled
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried crushed red pepper
- 3 cups fresh green herbs such as parsley, cilantro, basil and mint
- 1 pound flank steak or skirt steak
- Salt and pepper
- Wooden skewers, soaked in water
- Combine olive oil, vinegar, lemon juice and zest, garlic, salt, black pepper, red pepper, and herbs in a blender and puree until smooth. Pour into a covered container and store at room temperature until the picnic. If making ahead, refrigerate the sauce, but let it stand at room temperature at least 1 hour before serving. Freeze steak for 20 minutes before slicing thin pieces against the grain. Thread pieces of steak onto the skewers, and then grill over medium high heat just until seared, about 2 minutes per side. Serve with chimichurri sauce for dipping.