The steak was marinating for about an hour.
While the steak was enjoying its tenderizing, I whipped up a quick chimichurri (I made 1/4 of Daisy's recipe for myself of both the sauce and the steak. With leftovers for lunch).
The thing with chimichurri, its all about the flavor and aroma, the photogenic qualities, not so much.
My favorite "uncle" showed up for dinner (hey, no reason not to include a convenience product into the mix).
I love the sound when the steak hits the griddle.
Love the grill marks
|Topped off the rice with a spoonful of leftover Bush's beans|
As Daisy would say, buen provencho! (enjoy your meal!)
Skirt Steak with Chimichurri Sauce - Daisy Martinez
12 servings Prep time: 20 min Cook time: 15 min plus 30 min - two days marinating time
Salt and pepper
Four skirt steaks ( about one pound each), trimmed of fat and cut in half cross-wise
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon olive oil
Rub generous amount of salt and pepper into both sides of the steaks. Rub onion powder into steaks, dividing it evenly. Put the steaks in a container that will hold them (or large Ziploc bag) and sprinkle the vinegar over and brush with olive oil. Marinate 30 minutes, or refrigerate up to two days.
Heat gas grill to medium-high or heat large grill pan over medium-high heat.
Grill steaks, turning only once, til desired doneness. If using an indoor grill, sear the outside three minutes. Rest five minutes.
Thinly slice against the grain before serving. Drizzle some sauce over meat and pass the rest separately.
Four cups parsley, 6 cloves garlic - pulse in food processor
Scrape mixture into a bowl and stir in 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, salt & pepper to taste, 1 heaping teaspoon crushed red pepper (optional). If too tart, add up to 1/4 cup more oil. Keeps five days in the refrigerator, bring to room temperature before serving
Joining Foodie Friday at Designs by Gollum. Stop by to find your inspiration to answer the question of "What's for dinner".