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

SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | BON APPÉTIT



Skirt Steak with Chimichurri Sauce Recipe | Bon Appétit image

Juicy and delicious, skirt steak cooks quickly for an impromptu BBQ. Serve this with colorful and flavorful chimichurri sauce.

Provided by The Bon Appétit Test Kitchen

Yield Servings

Number Of Ingredients 3

1 1 1/2-lb. skirt steak (about 1/2' thick), cut it in half crosswise
Kosher salt and freshly ground black pepper
1/2 cup Chimichurri Sauce (Click for Recipe)

Steps:

  • Sprinkle skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and black pepper.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high (for full instructions, turn the page). 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 Chimichurri Sauce.

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