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Chimichurri Steaks

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Tags: bbq, cookout, tailgating

Chimichurri is a mouthwateringly delicious sauce made from fresh herbs, garlic, vinegar and oil. It originated in Argentina, where they use it on their meat of choice: beef. I use it here on skirt steak, which is one of my favorite cuts to grill and also one of the leanest. To enjoy them at their succulent best, I recommend cooking these steaks only to medium rare.

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Servings: 6

Ingredients

  • 1/4 cup fresh parsley leaves
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh oregano
  • 3 coursely chopped garlic cloves
  • A pinch of crushed red pepper flakes
  • salt and freshly ground black pepper
  • 1 1/2 pounds (cut into 6 equal pieces) skirt steak

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Directions

1. In a blender or small food processor, combine the parsley, oil, vinegar, oregano, garlic, and red pepper flakes, and blend to a coarse puree. Season to taste with salt and pepper. Rub half of the marinade on the small steaks and place the remainder in a small bowl.
2. Grease a grill grate with cooking spray, and preheat the grill to medium-high heat (steaks will marinate while the grill heats).
3. Grill the steaks for 3 to 5 minutes per side or until the internal temperature reaches 120 * F on an insteant- read thermometer for medium-rate (or a few minutes longer, until the temperature reaches 130* F, for medium). Let the meat rest for about 5 minutes before serving it with the served bowl of chimichurri on the side.

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