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Skirt Steak with Chimichurri Sauce Recipe

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This recipe for Skirt Steak with Chimichurri Sauce is from The D'acquisto-Schub Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Fresh cilantro, packed
1/4 C Fresh oregano, packed
1 C Fresh flat leaf parsley, packed
4 Cloves Garlic
1 tsp Crushed red pepper flakes (to taste)
1 1/2 tsp Kosher salt (to taste)
1/2 tsp Freshly ground pepper (to taste)
1/4 C Red wine vinegar
2 Tbsp Freshly squeezed lemon juice
3/4 C Extra virgin olive oil
1- 1 1/4lb Skirt steak (Flank steak)
Directions:
Directions:
Combine the herbs, garlic, crushed red pepper flakes, salt and pepper in the work bowl of a food processor; pulse to combine. With the motor running, add the vinegar, lemon juice and olive oil, process to make a thick pureed sauce with some texture. Taste, and adjust the seasoning as needed with salt, black pepper, crushed red pepper flakes and vinegar. It should be highly seasoned.

Place the skirt steak in a large, plastic Ziploc bag and pour in about 1/3-1/2 C of the
Chimichurri. (Reserve the remaining to use as a sauce.) Seal the bag, removing as much air as possible. Refrigerate for at least 2 hours or overnight, turning occasionally.

Remove the steak and discard the marinade. Shake off the excess, then pat dry with a paper towel, allow to come to room temperature for 30 minutes.

Preheat the grill to medium high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. Cook too medium rare (internal temperature 130º to 135º). Slice the meat on an angle, opposite of the grain.
Number Of Servings:
Number Of Servings:
2 to 2 1/4 Cups
Personal Notes:
Personal Notes:
This is an Argentine Steakhouse recipe and can be used with skirt steak or flank steak. The longer it marinades, the more tender the meat.

*You can substitute dried herbs:

4Tbsp dry cilantro to 1 C fresh cilantro
4 tsps dry oregano to 1/4 C fresh oregano
1/3 C dry parsley to 1 C fresh parsley

 

 

 

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