Tank Cooks Grilled Skirt Steak with Chimichurri Sauce
Thanks, Matthew LaMantia, for the recipe.
Send recipes to NJTank99@gmail.com.
Served with Chimichurri Sauce
Ingredients
- 3lbs skirt steak
- Orange Juice
- 5 cloves of garlic, whole
- 3 tablespoons cumin
- Handful of chopped Cilantro
- 2 limes squeezed
- Spices of choice
Directions
- Combine the above ingredients for the marinade in a blender.
- Place skirt steak in a zip-lock storage bag. Marinate for no less than 4 hrs and no more than 24 hours.
- Grill on high heat, cooking through till charred all the way, both sides.
Chimchurri Sauce
Ingredients
- 1 cup parsley leaves
- 1 tbsp oregano leaves
- 4 garlic cloves, minced 0 – 2 tsp red pepper flakes (optional – adjust to taste)
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- Black pepper
- 1/2 cup extra virgin olive oil
Directions
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use; overnight is even better.
- Store in an airtight container in the refrigerator and use within 3 days
