Argentinian Churrasco Beef Skewers with Chimichurri(GF) – Culinary Seasons

Chimichurri is a staple for grilled meats in Argentina and the surrounding countries. There are probably as many variations of chimichurri as there are cuts of meat that could be grilled. The recipe I have for chimichurri is a blend of cilantro and parsley, garlic and red chili flakes, along with the acidic bite from red wine vinegar all blended together with olive oil. It is a great condiment on the side for grilled meats but as a marinade it pulls all those flavors into the meat. Amazing!

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Marinating to Impart Flavor vs Brining

If you read the recipe, Tea Brined Grilled Pork Tenderloin with Hot Honey Drizzle you already know some of the basic science behind brining. For those who don’t know, brining is the process of using salt to act as a catalyst to tenderize meats. You may have heard that brining uses osmosis to infuse the brine into the meat but actually salt in with the liquid unwinds or relaxes the protein strands and allows the process of diffusion to absorb and exchange the brining liquid in the meat over time. This imparts flavor in the brine into the meat as well.

Imparting flavor is one goal when marinating. But marinating meat acts as a tenderizer by an enzymatic reaction denaturing the proteins by disrupting their hydrogen bonds. This happens when high percentage acids such as vinegars, lemon juice, wine, beer are introduced into marinades. Even lower acidic ingredients as milk or yogurt can act as a tenderizer over a longer period of time.

Be careful not to over marinate, leaving the meat in the marinate too long, because this will actually reverse the process and toughen up the meat.

Grilled Chipotle Sweet Potatoes

I love to grill potatoes, as a kid we would foil wrap wedges of russet tossed in oil and seasoned with salt and pepper. They come out soft with some crispiness on the edges. I still do this on occasion but with the versatility of my Kamado Joe grill and my Traeger I have found that there are many ways to roast, sear or grill potatoes that don’t require heating up the house with the oven.

Since sweet potatoes are part of the South American cuisine, pairing them with the chimichurri beef made sense. I tossed the peeled and wedged sweet potatoes in enough olive oil to coat add salt, granulated garlic, granulated onion and some chipotle powder. Careful with the chipotle powder, it will catch up to you if you add too much. You don’t really need a recipe, just toss together and either smoke in the pellet smoker, indirect grill so the flame doesn’t burn them or roast in the oven until tender. If grilling, turn occasionally to get an even roast on them. Serve on the side, they pair well with the chimichurri as well!

  • 1 1/2 lb Skirt Steak or Flank Steak

  • Kosher Salt

  • Black Pepper

  • Chimichurri Ingredients

  • 4 cloves Garlic

  • 1 teaspoon Red Chili Flakes

  • 1 bunch Parsley with stems

  • 1 bunch Cilantro with stems

  • 1/3 cup Red Wine Vinegar

  • 2/3 cup Extra Virgin Olive Oil

  • 1 teaspoon Kosher Salt to taste

  • Preparing the Steak
  • Trim excess fat from the steak.
  • Cut into 1″ wide by 2-3″ long strips
  • Making the Chimichurri
  • In a food processor, add garlic, red chili flakes, parsley and cilantro
    Pulse to break down the ingredients in the bowl.
  • Add red wine vinegar and let the food processor run.
  • Adjust consistency with red wine vinegar and olive oil to the consistency you like.
  • Can be chopped in bigger pieces but I like to make it chop it smaller, and the consistency like a dressing.
  • Add Kosher salt, taste and adjust seasoning.
  • Marinate the Sliced Steak
  • Add about a cup of the marinade to the sliced beef.
  • Mix well to coat the beef slices.
  • Marinate a minimum of 1 hour but can marinate overnight.
  • Cooking the Beef Skewers
  • Skewer 1-2 pieces of beef on a skewer, depending on how long the skewers are.
  • Preheat the grill, best if charcoal is used but gas works too.
  • Grill the beef to desired doneness.
  • Brush with the chimichurri marinade as it cooks.
  • Serve with a side of chimichurri.

    Enjoy!