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



Comments

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It&
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more