CHIMICHURRI GRILLED SKIRT STEAK
 
INGREDIENTS
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 fresh jalapeño, finely chopped
  • 1 teaspoon salt
  • ½ cup red wine vinegar
  • ½ cup minced fresh cilantro
  • ¼ cup minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • ¾ cup extra-virgin olive oil
  • 1 lb inside skirt steak
PREPARATION
  1. Combine garlic, shallot, jalapeño, salt and red wine vinegar in a bowl and allow to sit at room temperature for 10 minutes. Stir in cilantro, parsley and oregano. Whisk in olive oil until fully incorporated.
  2. Place skirt steak in a large ziplock bag and cover with half of the chimichurri sauce. Seal and toss gently to coat steak evenly. Cover remaining chimichurri sauce and chill until ready to serve.
  3. Marinate meat in the refrigerator for 4 to 12 hours until ready to grill.
  4. Preheat grill or grill pan to medium heat. Remove steak from marinade and pat dry.
  5. Grill for 6 minutes, rotate 45 degrees and grill for an additional 6 minutes on the first side. Flip over and grill for an additional 6-8 minutes on the second side for a medium-rare cook.
  6. Remove from grill and let rest on a clean cutting board for 5-10 minutes before slicing into strips.
  7. Serve with reserved chimichurri sauce.
Recipe by Bake Love Give at http://bakelovegive.com/chimichurri-skirt-steak/