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.
1/4 cup fresh parsley leaves
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh oregano leaves (or substitute 1 teaspoon dried oregano)
3 garlic cloves, coarsely chopped
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper
1 1/2 pounds skirt steak, cut into 6 equal pieces
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.
Based on 4 servings (does not include salt and black pepper to taste): 195 calories, 26g protein, 10g fat, 1g carbohydrate, 0g fiber, 64 mg sodium.
from Bobby Deen's Everyday Eats
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