Sunday, March 20, 2016

Marinated Skirt Steak and Chimichurri Sauce

Like most of the recipes here at McMillen Kitchen... yea it sounds fancy. Is it difficult to pull off? Not at all. This recipe is a summer favorite. A simple marinade and a quick sauce that makes for a vibrant and delicious meal, trust me when I say you will want to make enough for leftovers!

Chimichurri:
1 bunch parsley, cut off the stems
1 bunch cilantro, cut off the stems
2 cloves garlic, roughly chopped
a teaspoon (or more if you like spice) red pepper flakes
a tablespoon dry oregano
a teaspoon dry mint,
the juice of 1-2 lemons, depending on size
About a half cup extra virgin olive oil, give or take

Throw all of the ingredients in a blender and blend until smooth. Add more lemon juice, water or olive oil if you are having trouble getting the blender going. Season with salt and pepper to taste.



Skirt Steak Marinade:

Add your skirt steak to a shallow dish large enough to completely unroll the steak. Add a mixture of balsamic vinegar, worcestshire sauce, soy sauce and brown sugar. Rough measurements would be about 1/4 cup balsamic, 1/4 worcestshire, a few tablespoons of soy and a few tablespoons of brown sugar. I also added a good palm full of red pepper flakes and 3 cloves of minced garlic. Just go with your gut! Let this marinate for at least an hour, but up to a few hours if you can. Then cook your steak to your liking - I love it seared or grilled on a high heat for a few minutes on each side.. I go for a medium rare. Shown here with creamy polenta, roasted mushrooms and broccoli. 

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