Wednesday, April 22, 2009

Argentine Grilled Skirt Steak with Chimichurri Sauce

from Viking Home Chefs

Serves 4

1 (packed) cup fresh cilantro
1/4 (packed) cup fresh oregano
1 (packed) cup fresh flat-leaf parsley
4 cloves garlic, peeled
1 teaspoon crushed red pepper flakes, or to taste
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup red wine vinegar, or to taste
2 tablespoons freshly squeezed lemon juice
3/4 cup extra virgin olive oil
1 (1 1/4 pound) skirt steak

1. Combine the herbs, garlic, crushed red pepper flakes, salt and pepper in the work bowl of a food processor; pulse to combine. With the motor running, add the vinegar, lemon juice and olive oil, and process to make a thick, pureed sauce with some texture. Taste, and adjust the seasoning as needed with salt, black pepper, crushed red pepper flakes and vinegar. The chimichurri should be highly seasoned.*

2. Place the skirt steak in a large, plastic ziplock bag, and pour in about one-third cup of the chimichurri. (Note: reserve the remaining chimichurri to use as sauce). Seal the bag, removing as much air as possible. Refrigerate for at least 2 hours or up to overnight, turning occasionally.
3. Remove the steak from the marinade, and discard. Shake off the excess, then pat dry with paper towel; allow to come to room temperature for 30 minutes.

4. Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. (Note: to use a grill pan, preheat an oiled grill pan to medium high heat).

5. Using tongs, place the steak onto the hot oiled grill and cook for about 2 minutes. Without turning the steak, rotate it 90 degrees and continue cooking until the meat is seared and crusty on the outside, about 1 to 2 minutes more; this will produce beautiful cross-hatch grill marks. Flip the steak over and repeat the process for the second side. For best results, cook to medium-rare (knternal temperature 130 to 135 degrees)

6. Transfer the steak to a clean cutting board, and tent loosely with aluminum foil; set aside to rest for at least 5 to 10 minutes. when ready to serve, slice the steak across the grain on the diagonal into thin slices. Spoon some of the reserved Chimichurri sauce across the middle of the steak slices, and serve immediately.

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