Skirt steak and Chimichurri Sauce

Skirt steak and Chimichurri Sauce

If you are looking for a way to add a lot of flavor to steaks, chops or fish Chimichurri sauce is an excellent choice.  You can use any leftovers on eggs or even as a marinade.  I use skirt steak or a sirloin flap because NY strips or Rib-eyes can stand alone pretty much.  When cooking skirt steak or a sirloin flap they cook fast about 3-6 minutes per side for medium rare. 

INGREDIENTS

2 pounds of skirt steak or sirloin flap 1/2 inch thick

2 1/2 teaspoons whole black peppercorns

2 lb skirt steak (about three 1/2-inch-thick pieces)

1 tablespoon coarse sea salt

CHIMICHURRI SAUCE

1/2 cup coarsely chopped fresh flat-leaf parsley

1/3 cup extra-virgin olive oil

1/4 cup fresh lemon juice

2 tablespoons minced shallots (about 2 medium)

1 teaspoon minced garlic

1 teaspoon dried hot red-pepper flakes

1/4 teaspoon salt

DIRECTIONS

While grill is heating, coarsely crush peppercorns with a mortar and pestle.

Pat steaks dry with a paper towel and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack, cook 5 to 6 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, covered with foil, 5 minutes. Thinly slice steaks on the bias.

Place all the ingredients for chimichurri sauce in bowl and mix together well.

NUTRITIONAL VALUE per 6 oz steak and 1 tablespoon chimichurri sauce; calories 458.73; carbohydrates 39g; fat 30.29g; protein 46.14g