Grilled Skirt Steak With Chimichurri
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Grilled Skirt Steak With Chimichurri
Yield: 4 servings
In a food processor, finely chop the parsley and garlic. Add the carrot, olive oil, vinegar, water, oregano, crushed red pepper, 1 teaspoon of salt and ½ teaspoon of black pepper and process until blended.
Light a grill or preheat the broiler. Generously season the steak with salt and pepper and grill over a hot fire or broil for about 4 minutes per side for medium-rare. Serve the steak with the chimichurri on the side.
This recipe yields 4 servings.
Wine Recommendation: Grilled beef points to a substantial red, but the sharp sauce narrows the choice to a red with a youthful bite of its own. Go for a Chilean Cabernet, such as the 1996 Montgras Reserva or the 1994 Cousino Macul Antiguas Reserva.
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