SKIRT STEAK WITH CHIMICHURRI SAUCE

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Skirt Steak With Chimichurri Sauce image

The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.

Provided by Manami

Categories     Steak

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup extra virgin olive oil (Use 1/4 cup and work up if necessary)
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat leaf parsley
4 tablespoons chopped fresh basil leaves or 1 -2 tablespoon italian seasoning
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper flakes
1 (1 3/4-2 lb) skirt steaks

Steps:

  • In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
  • Pulse until well blended but do not puree.
  • Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
  • Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
  • If cooking steak another day, refrigerate sauce and return to room temperature before serving.
  • Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
  • Add the remaining chimichurri sauce from the processor.
  • Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
  • Preheat a grill or oven to 350F - medium heat.
  • Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
  • Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
  • Cook for 6 minutes on the first side.
  • Rotate the steak 45 degrees and cook another 6 minutes.
  • Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
  • Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
  • Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

Tz Trending
trendingtz72@hotmail.com

This was my first time making skirt steak and it turned out great! The chimichurri sauce was the perfect addition.


Dahlia Bekerman
b32@gmail.com

I would definitely recommend this recipe to anyone who loves steak. It's easy to make and the results are amazing!


Looks Joseph
l@yahoo.com

This recipe is a great way to use up leftover steak. The chimichurri sauce is a great way to add flavor to the steak.


Joelisaac Wayback
wj@yahoo.com

Loved the marinade for the steak! It gave it so much flavor. The chimichurri sauce was also very good, but I would have liked it to be a bit spicier.


Crashed Band
b.c11@gmail.com

This recipe was a total fail. The steak was overcooked and the chimichurri sauce was bland.


Abbos Zayniyev
zayniyev_a@gmail.com

Easy to follow recipe and delicious results. The steak was juicy and flavorful, and the chimichurri sauce was a perfect match.


Marypop Lol
lol-m@gmail.com

The chimichurri sauce was a bit too tangy for my taste, but the steak was cooked perfectly.


Isamil Khan
i-k30@hotmail.fr

I followed the recipe exactly and the steak came out tough and chewy. I'm not sure what went wrong.


Irfan Tanha
tanha.irfan@hotmail.com

This recipe is a keeper! The steak was cooked to perfection and the chimichurri sauce was amazing. I will definitely be making this again and again.


Shah Baloch
balochshah85@aol.com

I'm not a huge fan of steak, but this recipe changed my mind. The skirt steak was so tender and juicy, and the chimichurri sauce was the perfect complement. I'll definitely be making this again!


Theophilus Anku
anku@gmail.com

This skirt steak with chimichurri sauce was a hit at our last dinner party! The steak was cooked perfectly and the sauce was flavorful and tangy. Everyone loved it!


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