Grilled Skirt Steak With Chimichurri Sauce Food

GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• Put all sauce ingredients into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
• Put steak in a glass bowl or plastic container. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate the steak at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before proceeding (about 1/2 hour out of the fridge)
• Preheat grill to high. Season steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice it against the grain.
• Serve steak with chimichurri sauce spooned on top or on the side.

GRILLED SKIRT STEAK WITH CHIMICHURRI

Steps:

• Pick the leaves off your bunch of parsley, and finely chop them. Peel all your garlic cloves and mince finely. You can use a food processor, garlic press, or an old fashioned knife and cutting board.
• In a small bowl, combine the parsley, oregano, red wine vinegar, garlic, oil, red pepper flakes, salt, black pepper, and lime juice. Stir well to combine
• Fire up your grill to preheat. Season your steak with salt and pepper. When your grill is extremely hot (if you have a thermometer on your grill, it should be in the range of 500-600F), lay the steaks on the grill. Skirt steaks are very thin, so this process will be quick. Do not close the grill, and don't walk away!
• When the first side has been on the grill for about 1 minute, rotate the steaks to get some solid grill marks. After another minute, flip the steak, letting cook for 1 minute, then rotating, then letting cook for another minute or two. Once you've established a solid criss-cross, you can start moving around a little bit more erratically. This will ensure that you get a delicious uniform grill crust--none of that fakey McFakerson neat criss cross lame-ness you see in Outback Steakhouse commercials. These instructions are for medium rare, which is in our opinion the best way to enjoy your steak. If you like it more or less well done, add or subtract cooking time.
• When the steak is cooked, transfer to a plate and let rest for a solid 10 minutes. Don't cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri.

GRILLED SKIRT STEAK WITH CHIMICHURRI

Steps:

• Season beef with salt and pepper and place it into a ziptop bag.
• In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
• Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI

Steps:

• For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
• Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
• For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
• Preheat a charcoal or gas grill to high heat.
• Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE

Steps:

• 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.

GRILLED SKIRT STEAK W/ CHIMICHURRI SAUCE

Steps:

• In a blender or food processor, combine all ingredients. Pulse to mix well, but do not puree.
• Grilling Skirt Steak-.
• Place steak directly over heat source.
• Grill for four minutes, then turn and grill for four minutes on the other side for rare, longer for medium.
• Top with Chimichurri Sauce and serve.

SKIRT STEAK WITH CHIMICHURRI SAUCE

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.