Wednesday, February 8, 2012

Skirt Steak...Revisted

How many people have told you that a skirt steak needs marinating to be tender? I did not marinate this steak which is against every rule in my food preparation memory. I was really hesitant to use this recipe but it came out absolutely perfect and was so enjoyable.

The recipe calls for cooking 2 minutes per side. I probably cooked it 4 minutes on each side as this skirt was a little thicker than most.

I like the Chimichurri sauce – a tasteful addition with the olive oil which is what I usually marinate it in.

What I really liked about this recipe is that the true flavor of the meat came out . Wow – is this what skirt steak tastes like? I simply rubbed the meat down with some sea salt and fresh ground pepper before putting it on a very hot grill.

Bon Appetit!

Skirt Steak With Chimichurri Sauce

2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper
4 pounds skirt steak

Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain.

Serve right away, passing the chimichurri sauce at the table.