Skirt Steak With Chimichurri Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This skirt steak recipe is marinaded, grilled and accented with chimichurri, which is a common condiment in Argentina. I like to serve this with Cilantro Lime Rice (Cilantro Lime Rice) by HappyVal. A nice Kolsch beer really compliments this dish. Ingredients:
2 lbs skirt steaks |
1 cup vegetable oil (i prefer using peanut) |
1 tablespoon paprika |
1 tablespoon onion powder |
1 tablespoon cumin |
1 tablespoon chopped fresh garlic |
4 tablespoons pureed canned chipotle chiles |
3 garlic cloves, chopped |
1 small onion, chopped |
3/4 cup olive oil |
2 lemons, juice of |
1 teaspoon chopped fresh parsley, no stems |
1 teaspoon chopped fresh cilantro, no stems |
1 pinch red pepper flakes |
salt and pepper |
Directions:
1. Combine all marinade ingredients in large shallow bowl.
2. Place meat in marinade for at least 15 minutes up to 3 hours.
3. Prepare sauce by combining all ingredients in a medium bowl.
4. Heat an oiled, well-seasoned grill over high heat until hot.
5. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare).
6. Portion onto 4 dinner plates.
7. Drizzle with the chimichurri sauce.
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