BEEF INGREDIENTS

10-15 Wooden Skewers

5 lb  Flank Steak (you could also use filet)

1/2 Cup Sugar (you can use Agave Nectar or Honey, if desired)

2 Tablespoons of Dry Sherry or Sake

2 Inches Fresh Ginger, Grated

2 Cloves Garlic, Roughly Chopped

2 Tablespoons Sesame Seeds

2 Tablespoons Canola Oil 

2/3 Cup Low Sodium Soy Sauce

1 Small Bunch of Green Onions, Chopped

CHIMICHURRI INGREDIENTS

1 Bunch of Italian (Flat Leaf) Parsley

2 Large Cloves of Garlic

2 Serrano Peppers (Fresno Peppers work well too)

1 Large Shallot

1 Teaspoon Dried Oregeno

1/4 Teaspoon Kosher Salt

Several Cranks of Fresh Cracked Black Pepper

3 Tablespoons Red Wine Vinegar

2/3 Cup Good Quality Olive Oil

BEEF MARINADE DIRECTIONS

Soak wooden skewers overnight or at least 4 hours before cooking.

Spread your flank steak on to a cutting board and cut into 1 inch cubes.

In a mixing bowl, add sugar, dry sherry (or sake), ginger, garlic, sesame seeds, canola oil, and green onions to a mixing bowl. Stir well.

Add beef to the marinade, cover and store in the refrigerator overnight or for a minimum of 4 hours before grilling.

After marinading, heat your outdoor grill to high. 

While grill is heating, thread each cube of beef on to the wooden skewers. Careful not to overcrowd (6 cubes is a good number).

Add skewers to the hot grill and sear on all sides. Tip: Medium to medium rare are best for these as they will be more tender.

CHIMICHURRI SAUCE DIRECTIONS

Roughly chop parsley and add to a food processor or blender. Roughly chop garlic and add to the food processor. Add all remaining ingredients and process until smooth. 

Plate the beef skewers on a platter and drizzle with Chimichurri sauce. Serve extra Chimichurri on the side for extra dipping. 

Prep Time: 30 Minutes

Cook Time: 5-7 minutes

Serves: 4-6

‍