Skirt Steak with Chimichurri Sauce
Recipe from Family Circle

In Argentina, grilled steaks are served with a bright green condiment know as chimichurri sauce. It's a pureed mixture of fresh herbs such as parsley and oregano, garlic, olive oil, and vinegar. A fresh jalapeno chile gives extra kick to this recipe.


Skirt Steak with Chimichurri Sauce

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 4 hrs 23 mins
Related Categories: 4th of July Dinners, Argentinean Cuisine, Barbecued/Grilled Steak, Dinner, Father's Day, Low Carb, Mother's Day, Sauces, Skirt Steak, Steak Marinades, Summer Dinners
 
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Ingredients
  • 3  cloves
    garlic, peeled
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  • 1  large
    jalapeno chile, seeded and white ribs removed
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  • 3/4  cup
    packed flat-leaf parsley
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  • 1/4  cup
    packed fresh oregano leaves
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  • 1/4  cup
    extra-virgin olive oil
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  • 3  tablespoons
    sherry vinegar
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  • 2  teaspoons
    lemon juice
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 1  pound
    skirt steak
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Directions
1.
In a food processor, pulse garlic and jalapeno until finely chopped. Add parsley and oregano; pulse until herbs are coarsely chopped. Add oil, vinegar, lemon juice, salt and pepper; pulse until mixture has a uniform consistency.
2.
In a large resealable plastic bag, combine skirt steak and 1/4 cup of the sauce. Seal and shake to coat meat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3.
Heat a gas grill to high or prepare charcoal grill with hot coals (you may also use a grill pan). Lightly coat grill rack with oil or nonstick cooking spray. Grill steak for 3 to 4 minutes per side for medium rare. Let rest, tented with foil, for 5 minutes before slicing.
4.
To serve, thinly slice steak. Serve with barley pilaf (recipe follows) and remaining chimichurri sauce on the side.
5.
Barley Pilaf: Simmer 1/2 cup barley in 2 cups of chicken broth for 20 minutes, covered, or until tender. Stir in 3/4 cup frozen peas, thawed, 1 jar (2 ounces) diced pimientos, 2 tablespoons of the chimichurri sauce, 1 teaspoon chopped fresh oregano and 1/4 teaspoon black pepper. Let stand, covered, for 5 minutes before serving to absorb any liquid.

Nutrition information
Calories 458, Total Fat 26 g, Saturated Fat 11 g, Cholesterol 58 mg, Sodium 685 mg, Carbohydrate 28 g, Fiber 6 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet
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There are many versions of this parsley-based sauce, but this recipe uses cooking oil instead of olive oil to give the sauce a milder flavor.

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