Savoring South America: Argentinian Churrasco Beef Skewers with Chimichurri on a Traeger Grill - The

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)
• 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