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Categories:
skirt salt cilantro Italian parsley green onions lime juice garlic red wine vinegar bay leaf red chili pepper olive oil
Viewed: 52 - Published at: 4 years agoIngredients
- 2 -3 lbs skirt steaks
- salt & freshly ground black pepper
- 1/2 cup cilantro (fresh,packed,coarsley chopped)
- 1/2 cup Italian parsley (fresh,packed,coarsley shopped)
- 2 tablespoons green onions (diced)
- 2 teaspoons lime juice
- 2 garlic cloves
- 3 teaspoons red wine vinegar
- 1 bay leaf (finely crumbled)
- 1 -2 teaspoon red chili pepper (serrano, seeded,coarsley chopped**green chiles can be substituted if red are not available)
- 1/2 cup olive oil
Method
- In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
- season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
- Preheat grill to medium heat.
- Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
- Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
- When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
- Serve with reserved chimichurri sauce.
