Grilled Skirt Steak With Chimichurri Food

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.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, 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 of salt, and the crushed red pepper. 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. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
• Season the steak with 1 teaspoon of the kosher salt on each side, as well as 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 to 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. 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 to 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 bread and the reserved chimichurri sauce.

STEAKS WITH CHIMICHURRI

Steps:

• First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
• Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
• Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
• Slice the steak. Serve it with the chimichurri on the side.

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.

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.

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.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). 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 1/2 cup Chimichurri Marinade .

SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY

Steps:

• Heat a large cast-iron skillet over high heat until it begins to smoke.
• Brush the steaks with the vegetable oil and season liberally with salt and pepper.
• Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
• Transfer the steaks to a cutting board and let rest for 10 minutes.
• Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
• Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
• To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
• Enjoy!