Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce

Also known as fajita steak. It might look like a weight lifter’s belt, but skirt steak is juicy and delicious. With a flavor-to-cost ratio that works strongly in your favor, this thin cut cooks quickly for an impromptu BBQ. Buy one 1 1/2 pound skirt steak (about 1/2″ thick) and cut it in half crosswise. Try our delicious organic skirt steaks, which are now 10% off!

Ingredients for Steak:

  • 1 1 1/2-pound skirt steak (about 1/2″ thick), cut it in half crosswise
  • Kosher salt and freshly ground black pepper

Ingredients for Chimichurri Marinade:

  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil

Preparation:

Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3–4 minutes per side until meat is nicely charred and medium-rare.

Transfer steak to a carving board; let rest for 5–10 minutes. Thinly slice. Serve with 1/2 cup chimichurri marinade.

Read More http://www.epicurious.com/recipes/food/views/Skirt-Steak-with-Chimichurri-Sauce-366403#ixzz2LyN5HnEd

 

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