ezRecipe-Zee: Cooking Recipe: How to make Grilled Skirt Steak With Chimichurri

Grilled Skirt Steak With Chimichurri

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Beef, BBQ / Grilling, Main Dish

Ingredients:

1     bunch         flat-leaf parsley - (4 oz)
10                  garlic cloves
1     medium        carrot
1     cup           extra-virgin olive oil
1/3   cup           distilled white vinegar
1/4   cup           water
1     teaspoon      dried oregano
1/2   teaspoon      crushed red pepper - (to 1)
                    Kosher salt
                    Freshly-ground black pepper
2     pounds        skirt steak

Directions: one line for each direction. When saved the lines will be numbered.

In a food processor, finely chop the parsley and garlic. Add the carrot, olive oil, vinegar, water, oregano, crushed red pepper, 1 teaspoon of salt and 1/2 teaspoon of black pepper and process until blended.
Light a grill or preheat the broiler. Generously season the steak with salt and pepper and grill over a hot fire or broil for about 4 minutes per side for medium-rare. Serve the steak with the chimichurri on the side.
This recipe yields 4 servings.
Wine Recommendation: Grilled beef points to a substantial red, but the sharp sauce narrows the choice to a red with a youthful bite of its own. Go for a Chilean Cabernet, such as the 1996 Montgras Reserva or the 1994 Cousino Macul Antiguas Reserva.
Comments: Chimichurri, an assertive blend of garlic, parsley, vinegar and crushed red pepper, is Argentina's national steak sauce. The sauce turns up throughout Latin America-at roadside barbecue stalls and in pricey steak palaces, as far south as Tierra del Fuego and as far north as Miami. Here it is paired with well-marbled, full-flavored skirt steak, a cut of meat much loved by Miami's Latinos. Don't be alarmed by the seemingly enormous quantity of garlic; the parsley acts as a breath freshener.

Nutrition Facts not Available

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Added On: February 29, 2008

* Food & Wine, May 1998