Flank, Bacon & Sausage Skewers with Chimichurri Sauce
These flavorful skewers combine layers of tender flank steak, smoky bacon, and juicy sausage topped off with a vibrant chimichurri sauce. Perfect for grilling enthusiasts looking to impress at their next cookout!
Ingredients
4 lbs flank steak, sliced thinly
1½ lbs bacon, sliced
2 lbs ground sausage (choose your favorite variety for different flavor profiles)
2 cups chopped cilantro
1½ cups minced garlic (adjust to taste)
Favorite rub (try using a Fajita rub)
Chimichurri Sauce:
1 cup parsley, finely chopped
3-4 garlic cloves, minced
2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
⅓ cup extra virgin olive oil
2 tbsp red wine vinegar
½ tsp sea salt
⅛ tsp freshly ground black pepper
Directions
Prepare the Flank Steak:
Slice the flank steak thinly against the grain. This keeps the meat tender.
Tip: Place the steak in the freezer for about 15-20 minutes before slicing. This firms it up, making it easier to get thin, even slices.
Pound the meat to about ⅛” thickness for better layering and faster cooking.
Layer the Meat:
On a baking sheet, start with a layer of flank steak. Sprinkle cilantro and minced garlic over the steak.
Add a layer of bacon on top, followed by a thin layer of ground sausage.
Repeat the layers: bacon, cilantro, garlic, then flank steak.
Tip: Press down firmly after each layer to compact the meat. This makes slicing and skewering easier later on.
Cover with foil and freeze for at least 1 hour, ideally 4 hours. This helps the layers firm up for better cutting.
Preheat the Grill:
Prepare your grill for medium heat (about 325°F).
Tip: If using a charcoal grill, set up a two-zone fire to control the heat more effectively.
Slice and Skewer:
Remove the layered meat from the freezer and cut into 2×2” cubes.
Skewer the cubes onto small skewers.
Season the outside with your favorite rub.
Grill the Skewers:
Place the skewers on the grill over indirect heat to slowly render the fat and cook through the sausage and bacon.
Grill for about 8-10 minutes per side or until the internal temperature reaches 165°F.
Tip: Avoid high heat to prevent flare-ups from the bacon fat.
Rest the Meat:
Once cooked, remove the skewers from the grill and let them rest for about 5 minutes. This helps the juices redistribute.
Make the Chimichurri Sauce:
Finely chop the parsley, oregano, and garlic (or pulse a few times in a food processor).
Mix in a bowl with olive oil, red wine vinegar, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
Tip: For a smoother sauce, blend the ingredients to your desired consistency.
Serve and Enjoy:
Generously spread the chimichurri sauce over the skewers.
Serve hot and enjoy the explosion of flavors with each bite!
