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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 beef skirt steaks (12-14 ounces each) |
churrasco rub (recipe below) |
olive oil |
chimichurri sauce (recipe below) |
1 1/2 cups parsley, curly |
2 cup cilantro, fresh |
4 cloves roasted garlic |
1/2 cup olive oil |
1/2 teaspoons garlic, granulated |
pinch salt |
1/2 tablespoons crushed red pepper |
1/2 cup vinegar, red wine |
7 .5 tablespoons kosher salt |
1 tablespoons black pepper |
1/2 tablespoons granulated garlic |
1 teaspoon fennel seed |
Directions:
1. Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat. Prepare grill for cooking steaks - will be grilled on high heat. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes. Thinly slice steaks diagonally. Plate and serve steak with chimichurri sauce.
2. Ingredients:
3. Directions:
4. In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed.
5. Ingredients:
6. Directions:
7. Place all ingredients in blender. Turn blender on low 15 seconds until fennel seed is broken down. Store in airtight container and use when needed.
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