| Cuisine: South American | Type: Main Course | Serves: 4-6 |
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Source:
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Cuisine |
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Attributes:
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Grill |
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Comments:
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Serving Suggestions:
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Serve with oven-baked French fries. |
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Ingredients:
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1-1/2 to 2 lb skirt steak or butterflied flank steak Marinade: 3 tbs. olive oil 3 tbs. lime juice (fresh) 2 tbs. brown sugar 1/2 tsp. crushed red pepper flakes 2 cloves garlic, minced 1/2 tsp. sugar 1/4 tsp. chili powder 1/4 tsp. cayenne 1/8 tsp. paprika Chimichurri: 4-5 cloves garlic 1/2 tsp. crushed red pepper flakes 2 bunches fresh curly parsley, include stems 1/2 cup fresh oregano leaves 4-6 tbs. light olive oil 4-6 tbs. white wine vinegar 4-6 tbs. fresh lime juice Salt to taste Additional oil, lime juice, or water for thinning if necessary |
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Instructions:
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1. Trim steak of silverskin and fat. Mix the marinade ingredients and pour into a large flat, shallow dish. Coat the meat by turning it in the marinade and let it set in the marinade for 30 minutes at room temperature. 2. Preheat the grill. When hot, remove steak from marinade and season with salt and pepper. Place steak on hot grill and cook until seared 2-3 minutes. Flip steak over and cook another 2-3 minutes. Transfer to a cutting board and tent with foil. Allow to rest 5 to 8 minutes before carving. 3. Carve into thin slices cut on the bias. 4. Serve with the chimichurri sauce: 5. In a food processor fitted with the steel blade, process the garlic and red pepper flakes until the garlic is minced. Add the herbs and process until also minced. Scrape the sides. Add the remaining ingredients and process until the sauce is smooth and thick. Thin with liquid if needed. Serve immediately, or cover and cool. |
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2002-01-04