MARINATED SKIRT STEAK WITH CHIMICHURRI RECIPES

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SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE - FOOD.COM



Skirt Steak With Chimichurri Sauce Recipe - Food.com 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.

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

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.

Nutrition Facts : Calories 668.1, FatContent 47.1, SaturatedFatContent 10.9, CholesterolContent 117, SodiumContent 1253.8, CarbohydrateContent 5.1, FiberContent 1, SugarContent 0.4, ProteinContent 54.2

ARGENTINIAN SKIRT STEAKS WITH CHIMICHURRI | RED MEAT ...



Argentinian Skirt Steaks with Chimichurri | Red Meat ... image

It’s all about the chimichurri!

Provided by Jamie Purviance

Categories     Red Meat

Total Time 4 hours 31 minutes

Prep Time 25 minutes

Cook Time 4 hours 6 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

4 garlic cloves, coarsely chopped
2 tablespoons seeded and coarsely chopped jalapeño chile pepper
¼ cup/30 grams roughly chopped red onion
2 cups/50 grams tightly packed fresh cilantro leaves and tender stems
1 cup/25 grams tightly packed fresh Italian parsley leaves and tender stems
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¾ cup/180 milliliters extra-virgin olive oil
2 pounds/910 grams skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4-inch pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • In a food processor combine the garlic, jalapeño, and onion and pulse until finely chopped. Then add the cilantro, parsley, vinegar, lemon juice, oregano, salt, pepper, and crushed red pepper flakes and pulse until finely chopped. Gradually add the oil in a steady stream through the feed tube and process until well blended but some texture still remains, about 1 minute. Reserve ¾ cup chimichurri for the marinade. Transfer the remaining chimichurri to a small bowl for serving. Cover and refrigerate. Allow the chimichurri to stand at room temperature for 30 minutes before serving.
  • Place the steak pieces in a large resealable plastic bag and pour in the ¾ cup reserved chimichurri. Press the air out of the bag and seal tightly. Turn the bag and massage the chimichurri into the meat. Place the bag in a bowl and refrigerate for 2 to 4 hours, turning and massaging occasionally. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Remove the steaks from the bag and season evenly with the salt and pepper. Discard the chimichurri in the bag. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into thin slices and serve warm with the remaining chimichurri.

Nutrition Facts : Calories calories

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