Nicaraguan Steak Skewers with Chimichurri

These Paleo-friendly flank steak skewers with a spicy chimichurri sauce and marinated steak will transport you to Nicaragua. ideal for summertime grilling

Ingredients:

• 1 lb flank steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

Add the minced garlic, chopped parsley, chopped cilantro, olive oil, dried oregano, red wine vinegar, salt, and pepper to a bowl

This marinade is for your chimichurri

The cubed flank steak should be put in a shallow dish or resealable bag

Cover the steak with half of the chimichurri marinade

For optimal flavor, refrigerate for at least 30 minutes or overnight with a sealed or covered container

Set your grills temperature to medium-high

Alternating between the marinated steak cubes, red onion, and bell pepper pieces, thread the ingredients onto the soaked wooden skewers

After preheating the grill, place the skewers on it and cook for 34 minutes on each side, or until the vegetables are slightly charred and the steak is cooked to your desired doneness

The leftover chimichurri sauce should be served alongside the Nicaraguan steak skewers for dipping

Savor your Nicaraguan steak skewers with chimichurri, which are Paleo-friendly