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Bienvenidos! Prepare to be transported to the vibrant streets of Argentina, where the scent of sizzling meat and the lively tunes of tango fill the air. Today, we embark on a culinary adventure that celebrates the rich flavors of South America with our tantalizing recipe for Argentinian Churrasco Beef Skewers with Chimichurri, prepared to perfection on a Traeger grill. By the way: This is a winner. I love making this any time of year but especially in the summer. Me + Sharp Objects + Raw Meat + Fire + Smoke + Beer = one damn happy camper. And when I say I’m making this, nobody, and I mean NOBODY, misses dinner in this house. Plans get changed to be at home. People show up. It’s a beautiful thing, and so worth the time.
Churrasco, a beloved Argentinian tradition, captures the essence of grilling with tender, marinated beef skewers cooked over an open flame. But it doesn’t end there; our culinary escapade reaches new heights with the addition of chimichurri, a zesty and herbaceous sauce that complements the smoky flavors in the most delightful way.
Join us as we delve into the heart of Argentinian cuisine, learning the art of marinating the beef to achieve an authentic taste that will have you craving more. The Traeger grill, with its exceptional wood-fired prowess, infuses the meat with a charred, smoky essence that elevates these skewers to a whole new level.
In this blog post, we’ll be your culinary guides, walking you through every step of this Argentine delight. From selecting the right cuts of beef to mastering the chimichurri sauce, we’ve got you covered. Whether you’re a seasoned griller or just starting your barbecue journey, this recipe is a showcase of simplicity and bold flavors that will leave everyone at the table astounded.
So, gather your ingredients, fire up the Traeger grill, and prepare for an unforgettable feast that pays homage to the spirit of Argentina. Let’s dive into the world of Churrasco Beef Skewers with Chimichurri, where South American flair meets wood-fired perfection! ¡Buen provecho! 🇦🇷🔥🍢
Argentinian-Style Churrasco Skewers with Chimichurri Sauce
Ingredients
- For the Argentinian-style churrasco skewers
- 2 lb. skirt steak or flank steak cut against the grain into 12 strips about 2 inches wide and 6 inches long
- 1.5 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 Tbsp. olive oil
- 6 cloves garlic finely chopped
- Juice of 2 limes
- Juice of 2 lemons
- Juice of one orange
- 2 tsp. hot smoked paprika smoked pimenton de la vera, if available
- 2 tsp. ground cumin
- 12 bamboo skewers soaked 2 hours
- Neutral oil like avocado or canola for oiling grill grates
- Cherry tomatoes diced squash, and diced eggplant, if desired
- Red Onion or White Onion Sliced into wedges on skewers
- Mushroom whole or halved on skewers
For the chimichurri sauce:
- 1 cup lightly packed fresh parsley finely chopped
- 3 cloves garlic finely chopped
- 2 Tbsp. finely chopped shallot
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. crushed red pepper
- 3 Tbsp. sherry vinegar or red wine vinegar and white wine vinegar, or rice vinegar
- Juice of 1 lemon
- 1 tsp. Dijon mustard
- 1/2 tsp. honey
- 3/4 cup fruity extra virgin olive oil
Instructions
- To make Chimichurri Sauce, in a medium bowl whisk together all ingredients except oil. Allow to sit for 5 minutes.
- Slowly whisk in oil until sauce is slightly emulsified. Season with additional salt, if needed.
- To make Argentinian-Style Churrasco Skewers, in a shallow dish lay out strips of beef and season with salt and pepper. In a small bowl mix together olive oil, garlic, juices, paprika, and cumin; pour over beef strips. Cover and marinate in the refrigerator for about 2 hours.
- Thread each beef strip lengthwise onto a skewer. If desired, add vegetables (tomato, mushrooms, onions) on the skewer as well. Allow to sit at room temperature for 30 minutes.
- Preheat the grill to high. Generously oil clean grill grates with a paper towel dipped in canola oil and held with tongs.
- Grill 4 to 5 minutes on each side (if using flank steak, which is leaner and can dry out more easily, check for desired doneness after 3 minutes on each side).
- Remove from grill and let it rest for 5 minutes. Serve with Chimichurri Sauce.
Full transparency: I did not create the original recipe. I did tweak it a bit to my personal preferences. I don’t remember where I found the original, but full props to whoever wrote it!