Saturday, May 14, 2011

Skirt Steak with Chimichurri Sauce


  • 1/2 cup extra virgin olive oil 
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup chopped flat leaf parsley
  • 4 tablespoons chopped fresh basil leaves 
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 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


  • In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon juice, parsley, basil, oregano and garlic. 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.

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