Gaucho-Grilled Steak With Chimichurri Sauce

Recipe Ingredients

		Chimichurri
6		Garlic cloves - minced
2		Jalapeños - minced
1/4 cup	59ml	Red wine vinegar
1		Fresh flat-leaf parsley - finely chopped
1		Handful fresh oregano - finely chopped
2		Limes - juiced
1 cup	237ml	Olive oil
1 teaspoon	5ml	Kosher salt
1 teaspoon	5ml	Crushed black peppercorns
		===
4 lbs	1816g / 64oz	Skirt steak - excess fat trimmed
		Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Marinate the steak in olive oil for 30 minutes, turning to coat both sides.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes.

Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some Chimichurri over the meat and serve with the remaining sauce at the table.

This recipe yields 4 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D55) - from the TV FOOD NETWORK

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