Ingredients

• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• Kosher salt
• 1 red onion, thinly sliced
• 1 bunch cilantro, roughly chopped
• 1 pound flank steak, trimmed
• 1 clove garlic
• 2 tablespoons red wine vinegar
• Juice of 1/2 lemon
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Freshly ground pepper

Instructions

1. Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour.
2. Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
3. Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
4. Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
5. Photograph by David Malosh