Skirt Steak with chimichurri Sauce
By vgaven
Ingredients
- 1 cup evoo
- 2/3 cup sherry wine vinegar
- 2 tbsp. lemon juice
- 1 cup chopped flat leaf parsley
- 4 tbsp. chopped fresh basil leaves
- 1 tbsp. chopped fresh oregano leaves
- 3 tbsp. minced garlic
- 2 tbsp. minced shallots
- 3/4 tsp. black pepper
- 2 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper
- Used 2 strips for 8 people
Details
Servings 4
Preparation
Step 1
In the bowl of a food processor, combine olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots.
Pulse until well blended but do not puree.
Add 1/4 tsp of the black pepper, 1/2 tsp. salt, and the crushed red pepper and pulse to combine.
Remove 1 cup of the sauce from the processor and transfer to a bowl. Cover with plastic wrap and reserve at room temperature for up to 6 hours. If longer, refrigerate sauce and return to room temperature before serving.
Season both sides of the steak with the remaining salt and pepper. Transfer to a large plastic food storage bag. Add the remaining sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
Remove it from the refrig and let it come to room temp for 30 minutes. Cook on the grill. Let it rest for 5 to 7 minutes before slicing across the grain into strips.
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