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