Grilled Skirt Steak with Cilantro Pesto

By cprzybyl

Ingredients

• For Meat:
• Kosher or fine sea salt and freshly ground pepper
• 4 skirt steaks (about 1 pound each), trimmed of fat and cut crosswise in half
• 1 teaspoon onion powder
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• Vegetable oil cooking spray
• For Cilantro Pesto:
• 1 cup extra virgin olive oil
• 1 packed cup coarsely chopped fresh cilantro (stems and all)
• 1 packed cup fresh flat-leaf parsley leaves
• 1/4 cup Marcona almonds or blanched almonds
• 2 teaspoons white vinegar
• Kosher or fine sea salt and freshly ground pepper

Details

Servings 12
Adapted from cbsnews.com

Preparation

Step 1

For Meat:

Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably, sprinkle the vinegar over them, and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes, or refrigerate for up to two days.

Heat a gas grill to medium-high, build a strong charcoal fire, or heat a large grill pan over medium-high heat.

Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest for 5 minutes.
If desired, thinly slice the steaks against the grain before serving. Drizzle some of the cilantro pesto over the steaks and pass the rest separately.

Cilantro Pesto :

Makes 1 1/2 cups

Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season to taste with salt and pepper. Scrape into a storage container and press a piece of plastic wrap against the surface to prevent the pesto from turning dark. (The pesto will keep for several days in the refrigerator. Bring to room temperature before serving.)

May want to add some hot pepper if you like spicy.