Argentinian Steak Chimichurri

Skirt steak with homemade Argentinian Chimichurri sauce

Skirt steak with homemade Argentinian Chimichurri sauce

I don’t know about you but, we have parsley, lots and lots of parsley. When I look at excessive amounts of parsley I think of Chimichurri sauce. I cannot even put into words how amazing this steak is, YOU HAVE TO MAKE THIS. We had some skirt steak and some flank steak in our freezer, but you can use other cuts if you want to. However, if you are willing to purchase these cuts of beef to make this, you will not be sorry. They get marinated, grilled whole and then sliced across the grain, then drizzled with Chimichurri sauce. They are super tender and perfect for fajitas or soft tacos. Tonight I served this with an Organic Bamboo infused Gluten free rice. Just a word or two about this rice…I first bought it in Portland, Maine at a specialty shop. The first time we made it we were hooked. I knew I wasn’t going to be in Portland anytime soon, so I went on line and purchased 6 bags, here is the link …Lotus Foods Jade Pearl Bamboo Rice. Or if you have Amazon prime, get it there with free shipping. It’s Organic, Non GMO, and Gluten Free and it tastes amazing.

The Chimichurri sauce is super flavorful and although you may be apt to leave out some of the crushed red pepper, thinking it may be too hot, Don’t do it. Believe me, the sauce is not hot. I think that the vinegar changes something because it’s barely hot. This marinade and sauce is just bursting with flavor.

Marinade:
In a Large Ziploc Bag place the following ingredients with thawed or fresh steak…
Juice of 2 fresh Limes
1/2 cup olive oil
2 cloves of fresh garlic minced
1/2 TBSP Himalayan sea salt or Sea salt
up to 2 lbs Steak
knead the marinade into the steak and refrigerate
marinate the steak in the fridge for no less than 3 hours and no more than 8 hours

Chimichurri Sauce:
1/2 cup coarsely chopped parsley
6 tablespoons Apple Cider vinegar
8 large garlic cloves, minced (5 tablespoons)
4 tablespoons oregano leaves
4 teaspoons crushed red pepper
1 tsp sea salt
1/4 tsp freshly ground pepper
1 cup extra-virgin olive oil
Place all ingredients in cuisinart or blender and pulse until still a bit chunky, not to a puree but close.
let sit for 20 minutes to develop all the flavors. Stir well before drizzling on steak.
chimichurri
Grill Steak on a very hot grill, to your liking. When steak is done grilling, let sit and rest for 10 minutes, slice on the bias against the grain of the meat and drizzle generously with sauce. Serve with your favorite side. Enjoy!