Skirt Steak on the Grill "Latin Style"

Skirt Steak with  Two Chimichurri

4 servings

2 pounds     Skirt Steak, trimmed and prepared

4 TB.      Argentina/Latin Seasoning

Three Herb Chimichurri: :

1 cup      Cilantro leaves

1/2 cup     Oregano, fresh,

1 cup      Italian Parsley

6 cloves     fresh garlic, peeled

1/2 tsp.          Crushed Red Pepper

1 cup              extra-virgin olive oil

1/4 cup     Red Wine Vinegar

2 TB.     Lemon Juice, fresh

1 tsp.              Sea salt

1/2 tsp.    Black Pepper, cracked

Red Chimichurri:

1/2 cup    Water

1 medium    Sweet Onion, minced

1 tsp       Saffron Threads

1/2 cup    Spanish Olive Oil

3 TB.      Red Wine Vinegar

1/2 cup    Flat Leaf Parsley, minced

1 TB.       Smoked Paprika

1 each     Garlic Glove, minced

pinch      Cayenne Pepper

to taste    Kosher Salt and Black Pepper

Preparation

Prepare the chimichurris. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, lemon juice, salt, pepper and hot pepper flakes and process to make a thick sauce.

Correct the seasoning, adding salt or vinegar, to taste. Then season the skirt steak on both sides with your favorite Argentine Spice or Latin Rub. seasoned. Pour a 1/4 of the green chimichurri into a baking dish just large enough to hold the skirt steak.

Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the green chimichurri on top. Marinate the beef for 30 minutes to 1 hour.

Set up the grill for direct grilling and preheat to high. Arrange the skirt steaks on the grate on the diagonal and grill until cooked to taste, about 5 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Allow to rest before slicing. Transfer the sliced churrasco to plates or a platter and serve with the red chimichurri sauce on the side, with warm flour tortillas.

Enjoy!

Chef Richard