The Recipes

Steak Skewers with Chimichurri Sauce


- 8 oz. of whatever steak you choose; I used flank steak
- 1/4 c. white rice, cooked to instructions (I made a full cup to have leftovers and use later)
- Handful cilantro
- Handful parsley
- 2 cloves garlic
- 1 T. red wine vinegar
- pinch crushed red pepper.
- 1/2 head of swiss chard, or other green
- extra virgin olive oil
- salt
- pepper

First off, cook the rice according to instructions.  When you are down to the last 15-20 minutes of cooking time for the rice...

Cut the steak into cubes and season with salt and pepper.  Cut the steak in to cubes and skewer.  Soak the skewers with water to prevent burning.  To a preheated griddle pan or skillet, add the steak.  Cook for approximately 3-4 minutes on each side for a total cooking time of 12-15 minutes.

In a food processor, combine the parsley, 1 clove garlic, red wine vinegar and half of the cilantro.  Season with salt and pepper and pulse, adding the olive oil to achieve a paste-like consistency. 

In a skillet, heat 2 T. of olive oil and add a pinch of crushed red pepper.  Add the other garlic clove; minced if you want a heavy garlic flavor, or you can just remove the skin and infuse the oil for a few minutes and then remove the clove.  Add the greens and sautee until wilted, seasoning with salt and pepper.

Stir the other half of the cilantro, chopped, into the rice.  Plate the rice and greens and place the skewers over them.  Drizzle the chimichurro sauce over the steak skewers.  Garnish the rice with the green onions.