Ingredients
- 1 Skirt Steak
- 2 Bunches of cilantro
- 2 Bunches of Italian Parsley
- 1 Jalapeno
- 2 Heads of garlic
- 8 Limes
- 1 Orange
- 1 Grapefruit
- 2 Lemons
- 4 Cups Orange Juice
- 3 Tablespoons sugar
- 2 Cups olive oil
- Pinch of cumin
- Salt, Pepper to taste
Preparation
Step 1
1. Preheat grill to high heat and take skirt steak out of the fridge and let it come to room temperature
2. Finely chop cilantro, Italian parsley, 1 1/2 heads of garlic and the jalapeno and put in mixing bowl.
3. Add the juice of 5 limes and some salt and pepper.
4. Mix in bowl with a spoon and slowly add olive oil until it becomes a sauce like consistency- about 1 1/2 cups.
5. Add about 2 teaspoons sugar, depending on how acidic the lime juice is.
6. Add salt and pepper to taste.
7. Stir well and cover with plastic wrap and set aside.
8. In small sauce pan, add the orange juice, the juice of the rest of the limes, lemons and grapefruit.
9. Add the 3 tablespoons of sugar, salt and pepper to taste, mix well and put on medium low heat until the mixture reduces to a syrup-like consistency. Keep warm.
10. Season the skirt steaks with olive oil, salt and pepper, a pinch of cumin, and place on a high uncovered grill for approx 4-5 minutes on each side until it is medium/medium rare.
11. Take off the grill and let rest.
12. After the steak has rested, slice thinly against the grain to serve.
With a spoon, drizzle some of the citrus reduction over the skirt steak and then put some of the fresh chimichurri over the steak as well.