W30/D: Churrasco Skirt Steak with Cilantro Pesto

By Dski

Ingredients

• Ingredients for Cilantro Pesto (Chimichurri):
• 2-3 2-3 2-3 pounds skirt steaks
• 6 6 6 cloves garlic, peeled
• 1/2 1/2 1/2 onion, coarsely chopped
• 1 1 1 teaspoon salt
• 1 1/2 1 1/2 1/2 teaspoons Florida Seasoned Pepper, or ground black pepper
• 1 1 1 teaspoon dried Mexican oregano
• 1 1 1 teaspoon cumin
• 2 2 1/4 limes, juiced (about 1/4 cup lime juice)
• 1/4 1/4 1/4 cup olive oil
• 1 1 bunch 1 large bunch of cilantro leaves, large stems removed
• 8 8 8 cloves garlic, peeled
• 3 3 3 tablespoons red wine vinegar
• 1 1 1 lime, juiced
• several dashes several dashes of red pepper flakes
• to salt and ground pepper, to taste
• 1/3 1/3 1/3 cup roasted pumpkin seeds (pepitos)
• 1/2 1/2 1/2 cup olive oil

Preparation

Step 1

Cut the skirt steaks in half, so they will fit better on your grill. Place in a glass baking dish or resealable plastic bag. Process the remaining ingredients in a food processor or blender until smooth. Pour over steaks and allow in marinate in refrigerator for at least 4 hours, but preferably overnight. When ready to grill, remove from refrigerator and allow to come to room temperature before cooking.

Set up the grill for direct cooking at around 500F. Grill the steaks for around 4 minutes on each side until nicely seared, but still pink inside (medium rare to medium). Place steaks on cutting board and allow to rest for 5-10 minutes, then slice into thin strips across the grain.