Chimichurri Skirt Steak

June 30th, 2009 | Posted in Bold Beef Recipes | No Comments »
Recipe: Chimichurri Skirt Steak

Backstory: A Cuban favorite turned legendary by the GrillMaster

Ingredients

  • 1 lb – Skirt Steak
  • 1 cup – Extra virgin olive oil
  • 2/3 cup – Red wine vinegar
  • 1 tbsp – Lemon juice
  • 1 tbsp – Lime juice
  • 1 cup – Fresh parsley, chopped
  • 1/4 cup – Fresh basil, chopped
  • 1 tbsp – Fresh oregano, chopped
  • 3 tbsp – Garlic, minced
  • 1 – Small sweet onion
  • 3/4 tsp – Fresh cracked black pepper
  • 2 1/2 tsp – Kosher salt
  • 1/4 tsp – Crushed red pepper

Instructions

  1. Combine parsley, basil, oregano and onion in a food processor and pulse until well blended.
  2. In a medium, non-reactive bowl, combine the rest of the ingredients and whisk until mixed.
  3. Remove 1 cup of sauce and place in a large plastic bag.
  4. Cover bowl of remaining sauce with plastic and let sit out on counter.Season the skirt steak with salt and pepper on each side and place in bag with sauce.
  5. Seal bag and shake to ensure even coating of sauce over the steak.
  6. Refrigerate for at least 2 hours (preferably 4 or more).Turn grill on 375 degrees and remove steak from refrigerator.
  7. Once grill is heated, place steak on grill and cook each side for about 8 minutes.
  8. Be sure not to over-cook. Remove from grill once done and let rest for 5-7 minutes.
  9. Slice steak across the grain at an angle into very thin strips (this is the most critical step, cross-grain is key).

Cooking time (duration): 30

Number of servings (yield): 8

Meal type: supper

Culinary tradition: Cuban

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