Grilled Skirt Steak with Herb Chimichurri - Caity


I can't wait for the weather to warm up so I can use the grill without getting soaking wet! I was very fortunate to have a couple hours of sunshine the other day and used it appropriately to make some grilled skirt steak. The steak is enhanced by the tangy chimichurri and pairs perfectly with the Cuban Rice, a nice, fresh salad and Brazilian Lemonade. 

If you happen to have any leftover chimichurri, mix it with a couple tablespoons of sour cream and it makes a fabulous salad dressing (perhaps with leftover pieces of steak?). Or use the leftover rice and steak with chimichurri to make burritos with cheese, guacamole and fresh Pico de Gallo. 

Get out and celebrate Spring with this tasty meal! 

The recipe is adapted from Rafael Palomino and Arlen Gargagliano's "Latin Grill" cookbook. 

One year ago: Wild Rice and Broccoli Casserole
Two years ago: Texas Sheet Cake, PB&Strawberry Sandwiches


Serves 4

what you'll need:

1/2 jalapeño, ribs and seeds removed and roughly chopped
1-1/2 tsp fresh thyme leaves
1-1/2 tsp fresh rosemary leaves
1/2 cup fresh cilantro leaves
1 clove garlic
juice of 2 limes
1/4 cup olive oil
1/8 cup white balsamic vinegar
2 lbs skirt or hangar steak
kosher salt and freshly ground pepper

Using a stick blender or food processor, combine the jalapeño, herbs, olive oil, lime juice, vinegar, garlic and 1 tsp kosher salt.

 Blend until smooth. 


Season the steak generously with salt and pepper. 

Grill the steak over high heat, about 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and allow to rest for about 5 minutes. 


Slice the steak thinly against the grain and drizzle with chimichurri. Serve immediately with Cuban Rice, a fresh salad and Brazilian Lemonade. 

One year ago: Wild Rice and Broccoli Casserole
Two years ago: Texas Sheet Cake, PB&Strawberry Sandwiches



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