Skirt Steak With Chimichurri Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
|
Can't wait to try this one from Family Circle Magazine. Ingredients:
3 garlic cloves, peeled |
1 large jalapeno, seeded and white ribs removed |
3/4 cup flat leaf parsley, packed |
1/2 cup fresh oregano leaves, packed |
1/4 cup extra virgin olive oil |
3 tablespoons sherry wine vinegar |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 lb skirt steak |
Directions:
1. In food processor, pulse garlic and jalapeno until finely chopped. Add parsley and oregano; pulse until herbs are coarsely chopped. Add oil, vinegar, lemon juice, salt and pepper; pulse until mixture has a uniform consistency.
2. In large resealable plastic bag combine skirt steak and 1/4 cup of the sauce. Seal and shake to coat meat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3. Heat a gas grill to high or prepare a charcoal grill with hot coals (you may also use a grill pan). Lightly coat grill rack with oil or non-stick spray. Grill steak for 3-4 minutes per side for medium-rare. Let rest, tented in foil for 5 minutes before slicing.
4. To serve, thinly slice steak. Serve with remaining sauce on the side.
|
|