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Skirt Steak with chimichurri Sauce

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Skirt Steak with chimichurri Sauce 0 Picture

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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