Entree - Grilled Skirt Steak with Chimichurri Sauce
With things warming up a bit, you are anxious to get out and try the grill. What’s better than trying an Argentinean style recipe that leverages fresh herbs in the sauce? Pair it with our Cabernet Franc and you will have off the hook flavors to savor to properly ring in the grilling season.
Category : Spring into Fresh Produce 2009
Ingredients
· 2 cups chopped parsley
· 2/3 cup extra-virgin olive oil
· 6 tablespoons fresh lemon juice
· 2 tablespoons minced garlic
· 2 teaspoons crushed red pepper
· Salt and freshly ground pepper
· 4 pounds skirt steak
Directions:
1. Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
2. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
Yield: 8 Servings