Description
Chimichurri with skirt steak. Packed full of flavor, yet so simple to prepare. A must make!
Ingredients
- FOR THE DRY RUB:
- 1 pound Skirt Steak
- 1-½ teaspoon Dark Brown Sugar
- 2 teaspoons Cumin
- ½ teaspoons Sea Salt
- ½ teaspoons Black Pepper
- FOR THE CHIMICHURRI SAUCE:
- 1 cup Parsley Leaves, Packed
- 4 cloves Garlic, Peeled And Smashed
- ¼ whole Yellow Onion, Peeled And Roughly Chopped
- 1 Tablespoon Dried Oregano
- ⅓ cups Extra Virgin Olive Oil
- ¼ cups Red Wine Vinegar
- ¾ teaspoons Sea Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Crushed Red Pepper Flakes
Preparation
Note the steak requires a minimum of 12 hours marinating time, so plan ahead.
1. Combine the ingredients for the dry rub (everything except the steak) in a ramekin or small mixing bowl. Apply and rub into both sides of the skirt steak. Set aside.
2. In the bowl of a food processor, place the parsley, garlic, and onion. Pulse until finely chopped, about 15 pulses.
3. Add the remaining sauce ingredients and pulse to combine, about 6-8 pulses.
4. Transfer ½ of the chimichurri into a large Ziploc bag and add the rubbed skirt steak. Seal the bag. Allow the steak to marinate in the fridge for 12-24 hours. Place the remaining portion of the chimichurri in a glass container with a lid, or Ziploc and place in the refrigerator to allow the flavors to marry.
5. Thirty minutes before cooking, remove both the chimichurri steak and the separate marinade from the refrigerator; allow to sit at room temperature.
6. Heat a grill or grill pan to high. Lightly coat the grates with oil. Cook the steaks for 2 minutes per side for medium rare. Remove the steaks from the grill and allow to rest for 4-5 minutes before slicing.
7. Slice the steak against the grain. Serve with reserved chimichurri sauce and optional garnishes.
Notes:
1. If you do not have a food processor you can finely dice the parsley and mince the garlic. Place in a small mixing bowl. Add the remaining chimichurri ingredients and mix well.
2. Chimichurri can be prepared and stored in an airtight container in the refrigerator for up to 2 days in advance.
3. I like my chimichurri on the chunky side, if you want a smoother chimichurri simply process more until desired consistency is achieved.
