I went my whole adult life never knowing what chimichurri was, sadly. Just recently have we made it and we found our own version of it that we LOVE! So light and citrus-y, and herb-y. Mmm, delicious.
We love using it with a nice skirt steak, which luckily for us, has been super cheap at our Commissary. We even make a chimichurri style marinade to let the steak seep up even more of that flavor.
Ingredients:
For the sauce
1 cup olive oil
1 lime, juice
1/2 orange, juice
1/2 cup cilantro, chopped
1/2 parsley, chopped
3 cloves garlic, diced [we used roasted, much tastier] (or substitute 1 tsp garlic powder)
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
For the marinade
1/4 cup olive oil
1 lime, juice
2 cloves of garlic, minced
1 tsp salt
1 tsp pepper
1 tsp onion powder
1/4 cup parsley, chopped
Directions:
Make the marinade in a medium sized bowl. Once finished, pour into a gallon size baggie and place the skirt steak in to allow to marinade in the fridge for a few hours. (2 hours is usually the minimum I like to do)
While the steak marinades, go ahead and make the sauce. Simply add of your ingredients in a medium sized bowl. Cover and let chill until the steak is done.
After the steak has sat for a few hours, throw that bad boy onto the grill. *Depending on the size of your steak, this part can vary. But a normal sized skirt steak would be cooked for 3 1/2 minutes, for EACH side. This will reward you with a very beautiful medium done steak.
When the steak is done, transfer to a plate or cutting board and wrap in tin foil. Allowing it to rest for 10 minutes.
Slice the steak AGAINST the grain. I cannot stress this enough. If you cut along the grain, your slices will be very rough and stringy.
Drizzle some of that delicious chimichurri sauce over your sliced steak.
Go ahead and treat yourself to this delicious recipe, let me know how you like it! Tag me on Instagram, @hersimplecooking or use the hasgtag, #hersimplecooking
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