Steak Skewers* (gf) Recipe

Prep and cut steak

Pat the steak dry with paper towels. Trim any excess fat. Cut the steak into 1-inch cubes, trying to keep pieces uniform for even cooking.

Marinate steak

In a bowl, whisk together 2 tbsp olive oil, minced garlic, smoked paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the steak cubes and toss to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature 20–30 minutes before cooking.

Assemble skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated steak cubes onto skewers, leaving a small gap between pieces so heat circulates. Arrange skewers on a tray while you preheat your grill or broiler.

Cook skewers

Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grate lightly. Grill the skewers 2–3 minutes per side, rotating to get an even crust, until medium-rare to medium (internal temperature 130–140°F / 54–60°C), about 6–9 minutes total depending on cube size. For a broiler, place skewers on a foil-lined baking sheet about 4–6 inches from the heat and broil 3–4 minutes per side. Remove skewers and let rest 5 minutes before serving.

Blend chimichurri

Place the parsley, cilantro, roasted red pepper, and shallot in a food processor. Pulse until finely chopped but still a bit textured. Add the red wine vinegar, extra-virgin olive oil, smoked paprika, red pepper flakes, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Pulse 3–4 times and then scrape down the sides and pulse once more to combine. Taste and adjust seasoning (add more salt, a splash of vinegar, or a teaspoon of olive oil if needed). Transfer to a small bowl. The sauce can be made 1 day ahead and refrigerated; bring to room temperature before serving.

Finish chimichurri

If you prefer a chunkier chimichurri, finely chop all ingredients by hand and then mix with the oil and vinegar. Reserve about 2 tablespoons of chimichurri for drizzling over the cooked skewers and serve the remainder alongside for dipping.

Prepare fondue base

Rub the inside of a small saucepan or fondue pot with the cut side of the halved garlic clove, then discard the garlic. Over low heat, pour in 1/2 cup dry white wine and bring to a gentle simmer (do not boil) to let the garlic aroma infuse.

Add cheese

In a small bowl, toss the grated Manchego with 1 tsp cornstarch to coat the shreds (this helps prevent separation). Gradually add the cheese to the simmering wine, a handful at a time, stirring constantly with a wooden spoon or silicone spatula in a figure-eight motion until each addition melts and the mixture becomes smooth. Keep heat low to avoid graininess.

Finish fondue

Once all the cheese is incorporated and smooth, whisk in 1 tsp cold water mixed with the cornstarch to adjust texture if needed. Stir in 1 tsp fresh lemon juice and 1/4 tsp ground black pepper. Keep the fondue warm over the lowest heat or a small burner. If it becomes too thick, stir in a splash of warm wine.

Place the rested skewers on a serving platter. Spoon or drizzle about 1–2 tablespoons of red chimichurri over the skewers and transfer remaining chimichurri to a small bowl for dipping. Pour the Manchego fondue into a small warmed bowl or fondue pot and place alongside the skewers.

Garnish with chopped fresh parsley and serve lemon wedges on the side so guests can squeeze a little brightness over the steak. Serve immediately while skewers are warm and fondue is melty.