Ingredients:

  • 1 ½ pounds flat meat (flank steak or skirt steak), trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 skewers (soaked in water if wooden)
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper. Whisk until blended.
  2. Place the trimmed flat meat in a large resealable bag. Pour the marinade over the meat, ensuring it's well coated. Seal and refrigerate for at least 1 hour (up to overnight for deeper flavor).
  3. In a bowl, mix together chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Season with salt and pepper. Adjust seasoning to taste.
  4. Prepare your grill for high heat (about 450°F or 230°C).
  5. Remove the meat from the marinade and thread onto the soaked skewers. Ensure even spacing for optimal cooking.
  6. Place skewers on the grill and cook for 3-5 minutes per side, depending on the thickness, until they reach desired doneness (medium-rare at 135°F/57°C).
  7. Remove skewers from the grill and let them rest for a few minutes. Serve drizzled with chimichurri sauce.