Beef
- In a bowl, combine the spices and salt.
- On a work surface, cut the meat against the grain into 4 steaks of the same thickness. Rub the meat with the spice mixture. Shape a steak into a “C” with the fat facing outwards and thread onto a metal skewer, keeping its “C” shape (see chef’s tip). Repeat with a second steak and thread onto the same skewer. Repeat with the other two steaks on a second skewer. Let sit out at room temperature for 20 minutes.
Chimichurri Sauce
- Meanwhile, in a small bowl, combine all of the ingredients. Set aside.
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- Grill the meat for 6 minutes on each side for medium-rare or until the desired doneness. Let rest for 5 minutes. Remove the skewers and slice the meat, if desired. Serve with the chimichurri sauce.
Chef’s tip
We recommend using metal skewers since they are more flame-resistant. Keep an eye on the meat as it cooks to ensure that the fat does not catch on fire. If necessary, reduce one side of the barbecue to medium heat to better control how the meat is cooking.