Ingredients: |
Ingredients: CHIMICHURRI
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste
STEAK
1 - 1.5 lbs skirt steak (or any steak)
kosher salt and freshly ground black pepper to taste
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Directions: |
Directions:The chimichurri is best made a day or two ahead as the flavors will come together much better. If you can't do this, there's a shortcut below. It helps, but making in advance is best.
For the chimichurri, combine all of the ingredients except the oil, vinegar and water in a large bowl. Allow to rest for 20-30 minutes. Add the remaining ingredients and let rest in the refrigerator for 1-2 days.
If you don't have time to do this, bring the water, salt and vinegar to boil in a small pot. Pour immediately over the vegetables and herbs before you've added the oil. Stir and allow to cool slightly. Add the oil, toss to coat evenly and allow to rest. This will help tame some of the pungency of the garlic and parsley.
For the skirt steak, start by tenderizing it with a meat tenderizer. Season both sides with salt and pepper and place in a bowl or pan large enough for it to fit and cover with half of the chimichurri mixture. Allow to marinate for 4 hours.
When it has marinated, pull the steak out of the refrigerator and allow to return to room temperature. Do the same with the chimichurri you've set aside. Wipe the marinade off the steak and discard what you used. Grill the steak over high heat until it reaches the desired temperature.
To serve, thinly slice the steak and either top with the chimichurri or serve it on the side. |
Personal
Notes: |
Personal
Notes: After three separate visits to Argentina, this is the best chimichurri recipe I've found. Most of the time you see a bright green sauce here in the US, but most of what I had down there had tomatoes, onions and peppers in it. Serve it with a good bottle of Malbec and you'll be on your way.
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