Churrasco-Style Fire-Roasted Beef Skewers with Chimichurri

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef skewers grilled over high heat and served with a vibrant, herbaceous chimichurri sauce inspired by Brazilian churrasco traditions. This Brazilian-inspired barbecue recipe, ready in about 30 minutes, pairs flank steak, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Brazilian cuisine 350 cal/serving

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Ingredients

1.5 pounds flank steak
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup packed, chopped fresh parsley
1/2 cup packed, chopped fresh cilantro
3, minced garlic cloves
2 tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
6-8, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: Slice 1.5 pounds flank steak into 1-inch thick strips against the grain and thread onto 6-8 soaked wooden skewers. Brush them with 3 tablespoons olive oil and season evenly with 1 teaspoon kosher salt and 1 teaspoon black pepper.
Step 2: Preheat a grill or grill pan to high heat (about 450°F). Grill the beef skewers for 3-4 minutes per side until nicely charred on the outside but still juicy inside.
Step 3: While the meat grills, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/4 teaspoon red pepper flakes, and 1/4 cup extra virgin olive oil in a bowl. Stir until well mixed to create the chimichurri sauce.
Step 4: Remove the skewers from the grill and rest for 5 minutes. Serve hot with a generous drizzle of chimichurri sauce over the beef.