Nica Steak with Chimichurri
Angie
ingredients
- For the steak:
- 1 tsp minced garlic
- 1 tsp chopped cilantro
- 2 TB olive oil
- 1 TB lemon juice
- 1 TB lime juice
- 1/2 tsp salt
- 1 tsp cracked pepper
- 1 1/2 lb skirt steak, trimmed
- For the chimichurri:
- 2 TB chopped cilantro
- 2 TB chopped parsley
- 1 TB chopped oregano leaves
- 2 TB minced white onion
- 2 TB diced red bell pepper
- 2 TB minced garlic
- 1 tsp salt
- 1 TB cracked pepper
- 1/2 tsp ground cumin
- 2 TB red or white wine vinegar
- 1 TB pasilla peppers, dried
- 2 TB EVOO
directions
- 1
To make the steak, combine all ingredients and let marinade, refrigerated, for 1-3 hours.
- 2
To make the chimichurri, mix all ingredients lightly in a food processor until a coarse sauce is formed. Set aside for 2 hours.
- 3
Heat grill to high heat, cook skirt steak to medium rare. Let set for 5-10 minutes then cut on a bias in 1/4 inch pieces. Top the steak with chimichurri sauce.
Source: Angie
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