Skirt Steak With Chimichurri Sauce

Serves 4
Recipe By: Emeril Lagasse


1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoons chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoons fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoons crushed red pepper
1 skirt steak (1 3/4 to 2-pound)

In the bowl of a food processor, combine the olive oil, sherry
vinegar, lemon juice, parsley, basil, oregano, garlic and shallots.
Pulse until well blended but do not puree. Add 1/4 teaspoon of the
black pepper, 1/2 teaspoon of salt, and the crushed red pepper.
Remove 1 cup of the chimichurri sauce from the processor and transfer
to a non-reactive bowl, cover with plastic wrap and reserve at room
temperature for up to 6 hours. (If cooking steak another day,
refrigerate sauce and return to room temperature before serving.)

Season the steak with 1 teaspoon of the kosher salt on each side, as
well as 1/4 teaspoon of the black pepper per side and place in a
large, resealable plastic bag. Add the remaining chimichurri sauce
from the processor. Seal bag and refrigerate the steak for at least 2
and up to 4 hours.

Preheat a grill to medium heat.

Once the steak has finished marinating, remove it from the
refrigerator and let it come to room temperature for 30 minutes.
Brush the excess chimichurri sauce off the steak and set the steak
over the hot grill. Cook for 6 minutes on the first side. Rotate the
steak 45 degrees, and cook another 6 minutes. Turn the steak over and
continue to cook until the steak is done, about 6 to 8 minutes for
medium-rare. Once cooked, lay the steak on a clean cutting board, and
allow it to rest for 5 to 7 minutes before slicing across the grain
into 2-inch wide strips. Serve with crusty bread and the reserved
chimichurri sauce.


Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 hours 35 minutes
Cook Time: 18 minutes
Yield: 4 servings


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