We have been fortunate enough to have some amazingly warm and sunny days this month. Spring has hit and our outdoor grill is being used in full force. Tonight we cooked up a skirt steak topped with chimichurri sauce. For those of you who have not tried chimichurri; it is an amazingly versatile sauce made with combinations of parsley, oregano and/or cilantro and is served with steak, fish or chicken. Sarah shared with you her delicious version here and today I’m taking the more traditional Argentinean route; I hope you enjoy!
Skirt Steak with Chimichurri Sauce
Serves Family of 4
Marinade for Skirt Steak:
- 2 Tbsp walnut oil
- 1 Tbsp red wine vinegar
- 1 clove garlic, chopped
- 2 tsp fresh oregano, chopped
- sea salt & fresh ground pepper to taste
Place 2-4 pound skirt steak in shallow container. Combine ingredients and pour over steak. Marinade meat for at least 1 hour.
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsp fresh oregano leaves
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Red pepper flakes to taste
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Serve immediately or refrigerate. If chilled, return to room temperature before serving.
Grill steak 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally and top with chimichurri sauce.