Friday, September 2, 2011

Skirt Steak with Chimichurri Sauce

This post should have been up last weekend, but we just had the power come on, after a direct shot from hurricane Irene. The weather was carzy last Saturday night, so we grilled burgers.  However, no one wanted to come outside and film.  Wimps!  We had a fun hurrican party.

Let me give you fair warning: we shot the video several weeks ago.  Lisa and I were having a pool party, it was 100 degrees, and, well…. you can’t see it, but no one was wearing a shirt!  So, you’ll have to put up with my scantily clad cooking, one more time. 

Skirt Steak with Chimichurri Sauce is the easiest thing I have made for you so far, and even better, it’s fast and great for a crowd.  Grill the steak, cover for 5 minutes, slice against the grain, and allow guests to add their own Chimichurri Sauce.

What exactly is Chimichurri Sauce?

Chimichurri (also spelled Chimmichurri) originated from Argentina and Uruguay, is a popular sauce used with grilled meat in many Latin American countries.

If you want a healthy, green herb sauce that is bursting with flavor, this is it! Chimichurri is a traditional Argentinian sauce where the main ingredients used are Parsley, Garlic, Pepper & Olive Oil.  Much as we use ketchup here in America, Chimichurri is used in Argentina.

1st make the Chimichurri Sauce ahead of time (2-3 hours)

2nd grill the Skirt Steak. 

Buy skirt steak at the butcher.  Figure 1/2 - 3/4 pound per person.  If the steaks are too long to fit on the grill, cut them in half. Marinate the steak inolive oil, (kosher) salt and freshly ground pepper for 30 minutes – 2 hours. Allow the meat to come to room temperature for 30 minutes. Get the grill as hot as possible and grill for 3 minutes per side if you like your steak done rare. 3.5 minutes per side if you prefer medium rare. Never more that that! 

Pull the steaks off the grill, cover them with foil for 5 minutes, then slice against the grain.  Skirt steak is not a tough cut, but cutting against the grain is always a plus. Serve!  How easy is that?

No comments:

Post a Comment