- ¾ cup finely diced strawberries
- ¾ cup chopped parsley
- 3 teaspoons chopped oregano
- 1 teaspoon chopped thyme
- 1 small shallot, minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- 1 pound skirt steak, trimmed
- 2 teaspoons cumin
- ⅛ to ¼ teaspoon cayenne pepper
- 1 tablespoon chili powder
- Nonstick cooking spray
Soak 8 to 10 wooden skewers in water for 30 minutes. Meanwhile, combine strawberries, the next 7 ingredients and 1/2 teaspoon each salt and pepper in a medium bowl.
Cut steak crosswise into 2 equal pieces, then cut each piece lengthwise into 1-inch-wide strips (8 to 10 pieces) and place in a large bowl. Add cumin, cayenne pepper, chili powder and remaining salt and pepper and toss well to coat. Thread onto skewers.
Lightly coat a grill with cooking spray or line with foil, then heat to very high. Place skewers on grill and cook 2 to 3 minutes a side for medium rare or until desired degree of temperature, depending on thickness. Transfer to a cutting board; let rest 5 minutes. Serve with half the chimichurri (refrigerate remainder for up to 3 days).