Skirt Steak with Chimichurri Sauce

Chimichurri is an Argentinean marinade or dressing for steak. There is a red version as well, but I've only had the pleasure of enjoying the green. My first taste was a jarred one, and while it was really good, this one packed a much fresher, flavorful punch. The texture was completely different from the jarred as well.

Skirt steak is so tasty because of the amount of fat it bears. It's a long, thin cut of beef from the "plate" section of the cow. It's the same steak that is typically used in Mexican cuisine for fajitas, and Chinese use it for stir-fry dishes. Taste and cook time make skirt steak a great choice. Flanks are usually about 4 inches by 1 ft long or more.

You'll need:

• 1 skirt steak

For the chimichurri:

1. 1/2 cup red wine vinegar (make sure it's a GOOD quality - a nice, deep red.)
2. juice from 1/2 lemon
3. 3/4 cup fresh flat-leaf parsley
4. 3 tablespoons fresh oregano leaves (stripped from stems)
5. 2 garlic cloves
6. 1/3 cup olive oil
7. 1/8 teaspoon red pepper flakes
8. Salt and pepper to taste

Throw the first 5 ingredients into a blender and puree. 

With the blender running, slowly add the oil (through that little hole!), peppers, and salt. 


Done!

If you want another layer of flavor, add 1/2 a poblano pepper to the mix!

Store in the fridge for up to 1 day, or freeze extra for next time!


I served this with my Peppery Arugula Salad with Lemon Vinaigrette and Roasted Vinegar Potatoes.