Grilled Skirt Steak With Chimichurri Recipe - Cooking Index
Grilled Skirt Steak With Chimichurri Recipe - Cooking Index
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.
Type: Meat| 1 | Flat-leaf parsley - (4 oz) - large stems discarde | |
| 10 | Garlic cloves - coarsely chopped | |
| 1 | Carrot - coarsely grated (medium) | |
| 1 cup | 237ml | Extra-virgin olive oil |
| 1/3 cup | 78ml | Distilled white vinegar |
| 1/4 cup | 59ml | Water |
| 1 teaspoon | 5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Crushed red pepper - (to 1) |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 lbs | 908g / 32oz | Skirt steak |
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.
Source:
Food & Wine, May 1998
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