Super tender, delicious and affordable Skirt Steak with CREAMY Parmesan Chimichurri Sauce is the perfect summer meal! Get ready to impress your guests with this quick & easy.
1 cup fresh flat leaf parsley, no stems
1 cup fresh cilantro
½ cup fresh basil
2 teaspoons fresh oregano
¾ cup olive oil
3 garlic cloves
1 shallot, peeled
1 jalapeno, stem removed and seeded
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
2 tablespoon mayonnaise
3 tablespoons Parmesan cheese
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ pounds skirt steak
¼ cup soy sauce
¼ cup Chimichurri sauce
1 For the chimichurri: combine all ingredients in a food processor or blender. Process, scraping down the sides occasionally until smooth, about 2-3 minutes. Take out a ¼ cup for marinating the steak and place the rest in an airtight container in the refrigerator.
2 For the steak marinade: in a small bowl, combine the soy sauce and ¼ cup Chimichurri sauce until well blended. Sprinkle the steak with salt and pepper and place in a resealable plastic bag (cut steak in half crosswise to fit, if necessary). Pour in the marinate mixture, seal the bag and marinate at room temperature for 1 hour.
3 Heat BBQ or heavy based skillet over high heat until smoking. Remove the steak from the marinade and place on the grill. Cook for 2-3 minutes on each side (use meat thermometer to reach 132°F for medium rare or until cooked to your taste). Transfer to a plate, cover loosely with foil and rest for 7-10 minutes.
4 Cut thin slices against the grain and serve with remaining Chimichurri Sauce on the side.
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