The recipe makes enough chimichurri to last for another meal — it keeps in the refrigerator for 2 to 3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like; my favorite is skirt steak. Chimichurri recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman.
- For the Chimichurri:
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup fresh oregano leaves
- 4 cloves garlic, minced
- 2 teaspoons crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Sea salt
- For the Skirt Steak:
- 2 pounds skirt steak, excess fat trimmed
- Salt and freshly ground black pepper, to taste
To make the chimichurri, combine all of the ingredients together in a small bowl.
Preheat grill to high. Season the skirt steak on both sides with salt and pepper. Grill 2 to 3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2-inch thick or less, skip this step.)
Let the steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.
For step-by-step photos, please see original recipe at Steamy Kitchen.
Recipe reprinted by permission of Steamy Kitchen. All rights reserved.
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