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| Chimichurri Skirt Steak |
Submitted by:erik@steakhousemethods.com
Procedure:
First, clean the leaves in cold water and dry. Now try to cut off most of the
stems and place the leaves in the food processor. Add half of the oil into the
food processor and pulse until the leaves are pretty blended.
Now add remain ingredients except the remaining oil and blend. Slowly drizzle
the remaining oil into mixture while blending so the sauce will not break.
When the sauce is blended, reserve half of it for sauce and place the steak
into a bowl and pour remaining sauce over steak. If you have one , use the
jaccardi on the steak while in the marinade to make the the meat more tender
while inserting some of that marinade into the meat as well.
Let the steak marinate for at least an hour. Grill your steak to desired
doneness and slice the steak against the grain into thin slices and pour
reserved sauce onto finished steak.
First, clean the leaves in cold water and dry. Now try to cut off most of the
stems and place the leaves in the food processor. Add half of the oil into the
food processor and pulse until the leaves are pretty blended.
Now add remain ingredients except the remaining oil and blend. Slowly drizzle
the remaining oil into mixture while blending so the sauce will not break.
When the sauce is blended, reserve half of it for sauce and place the steak
into a bowl and pour remaining sauce over steak. If you have one , use the
jaccardi on the steak while in the marinade to make the the meat more tender
while inserting some of that marinade into the meat as well.
Let the steak marinate for at least an hour. Grill your steak to desired
doneness and slice the steak against the grain into thin slices and pour
reserved sauce onto finished steak.
This is a great recipe that I acquired from a friend of mine that was from
Argentina. Its great for the skirt steak which already has a lot of flavor itself.
The only thing is that skirt steaks are pretty tough, so I used a jaccardi to
loosen up the meat and make it more tender and easier to cut. The sauce /
marinade is great for garlic lovers!
Argentina. Its great for the skirt steak which already has a lot of flavor itself.
The only thing is that skirt steaks are pretty tough, so I used a jaccardi to
loosen up the meat and make it more tender and easier to cut. The sauce /
marinade is great for garlic lovers!
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