| Cuisine: South American | Type: Main Course | Serves: 6 |
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Source:
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Ingrid Hoffmann |
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Attributes:
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Grill, Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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3 pounds skirt steak 3 tbs. olive oil Salt 1/2 cup red wine vinegar 2 tbs. fresh lemon juice (from 1/2 lemon) 3/4 cup chopped fresh flat-leaf parsley 3 tbs. chopped fresh oregano leaves 2 garlic cloves, roughly chopped 1/3 cup olive oil 1/8 tsp. red pepper flakes Salt and pepper |
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Instructions:
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1. To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste. 2. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature. 3. Preheat your grill to high or preheat a ridged grill pan until very hot. 4. Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce |
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2009-05-23