Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

The intense black raspberry and currant flavors of this wine complemented the chimichurri rub and spicy sriracha drizzle.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Pat the steak cubes very dry with paper towels—dry surface = better sear.

Prepare

Toss the steak cubes with 1 tablespoon neutral oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Set aside while you make the chimichurri rub, at least 10 minutes (up to 30 minutes) at room temperature.

Thread 5–6 steak cubes onto each skewer, leaving a small space between pieces so heat circulates and they cook evenly. Arrange skewers on a plate and let rest 5 minutes before cooking.

Preheat a grill or heavy skillet (cast iron) over high heat until very hot (grill grates should be glowing or pan just starting to smoke). Oil the grates or drizzle a little oil in the pan and spread with a paper towel using tongs.

Cook skewers 2–3 minutes per side for medium-rare, turning once or twice to develop an even crust. Total cook time will be 6–8 minutes depending on cube size and heat. Adjust 1–2 minutes longer for medium to medium-well.

Transfer cooked skewers to a tray to rest for 3–5 minutes before finishing with chimichurri rub and sriracha drizzle.

In a food processor or blender, combine 3/4 cup packed parsley, 1/4 cup packed cilantro, 2 tablespoons oregano, 3 minced garlic cloves, 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Pulse 6–8 times until the herbs are finely chopped but still have texture—do not puree into a paste. Scrape the sides and taste; adjust salt, vinegar or oil to balance bright herb flavor and acidity. Transfer chimichurri rub to a small bowl.

When skewers have rested briefly, use a spoon or brush to rub about 1 teaspoon of chimichurri onto each skewer, pressing gently so some herb mixture clings to the warm meat. Reserve remaining chimichurri for serving or additional brushing.

In a small bowl whisk together 3 teaspoons sriracha, 3 teaspoons mayonnaise, 1 teaspoon fresh lime juice, and up to 1 teaspoon water to reach a smooth, drizzleable consistency. Taste and add a pinch of salt if desired.

Transfer the sauce to a squeeze bottle or small piping bag (or use a spoon) and drizzle in a thin zig-zag over each chimichurri-rubbed skewer just before serving.

Arrange skewers on a serving platter. Scatter microgreens or chopped cilantro over the top and place lime wedges alongside.

Serve immediately while warm. Recommend guests squeeze a lime wedge onto a skewer and enjoy the interplay of the chimichurri rub and spicy-sweet sriracha—pairs with a black raspberry and currant-forward red wine.

flank steak (or skirt steak), trimmed and cut into 1-inch cubes

kosher salt

freshly ground black pepper

neutral oil (vegetable or canola)

wooden or metal skewers (6–8), soaked if wooden

fresh flat-leaf parsley, packed

fresh cilantro, packed

fresh oregano leaves (or 1 tsp dried)

garlic cloves, minced

red wine vinegar

extra-virgin olive oil

red pepper flakes

smoked paprika

kosher salt (for chimichurri)

freshly ground black pepper (for chimichurri)

sriracha

mayonnaise

fresh lime juice

water (to thin, if needed)

salt (to taste)

microgreens or chopped cilantro

lime wedges

steak skewer appetizer

Make Steak Skewer Appetizer Recipe in just 45m. The intense black raspberry and currant flavors of this wine complemented the chimichurri rub and spicy sriracha drizzle.

steak skewer appetizer

Descriptors

Tasting Notes

Food Pairings

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