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Skirt Steak with Chimichurri Sauce

Note: this sauce “matures” over a few days, and gets even better. It reaches it’s optimum flavor at 2 days, and is “over the hill” by day 4. Use it on any meat or fish you like!

Yield: 2-4 servings

  • 1/2 cup parsley
  • 2 Tbs. cilantro
  • 6 cloves garlic (a bit less if you don’t like garlic!)
  • 1 shallot
  • 1 tsp. fresh oregano
  • 1 seeded green chili pepper (jalapeno is good, but if you want it very mild, choose an Anaheim)
  • juice of 2-3 limes, to taste
  • 2 Tbs. vinegar (I love this with red wine vinegar, but use your favorite)
  • 1/2 tsp. salt
  • 2-3 twists of the pepper mill, or more if you like black pepper a lot
  • 1/3 cup extra-virgin olive oil
  • 1 skirt steak (they range from 3/4 lb. to 1.5 lbs. )

Stem the parsley and remove bottom several inches of cilantro stems. Peel garlic and slice. Peel and dice shallot and remove oregano leaves from the stems. Seed and coarsely chop the pepper. Place all the ingredients on the cutting board, and chop them well together—there should be no pieces that are larger than 1/16 inch left. Or, place the ingredients in the food processor and use on-off pulses to finely chop, stopping to move the ingredients back down once or twice, as they will stick to the sides.

Combine the chopped ingredients with the lime, vinegar, salt, pepper. If you are using the food processor, simply add them and pulse. Then, stir in the olive oil (or pour down the feed tube with the machine running).

Use a little of the sauce to marinate the meat, reserving most of it for dipping. Skirt steak, being thin, only needs 1/2 – 1 hour to marinate.

To cook, ideally grill the meat over a hot charcoal fire briefly, turning once—it will be medium rare in a matter of just a few minutes. Since it’s thicker at one end, cut the meat into two pieces so you can remove the thin one sooner. If no grill is available, it can be pan-seared, in a hot, well-seasoned cast iron pan or grill pan.

Once cooked, rest the meat for a couple of minutes so that the juices stop bubbling up—they will then stay in the meat when you’ve sliced it. The meat will be tender if you cut the long piece of meat into 3-4 inch pieces, then slice the opposite way, at an angle, so you’re slicing across the grain.