Recipe: Grilled skirt steak with chimichurri sauce
- Details
- Published on Friday, 08 June 2012 11:49
- Written by Jeanne Slaughter
From the TASTE interview with Chef Joseph Tis, Paladar Latin Kitchen & Rum Bar, Annapolis
Grilled skirt steak with chimichurri sauce
Courtesy of Executive Chef Joseph Tis
Yield: 4 servings
A little history: Jimmy McCurry was a soldier in the Argentine War of Independence who created a tasty sauce made with olive oil, garlic, and parsley. Jimmy's name wasn't particularly easy for the native Incans to pronounce, so as his delicious sauce spread throughout Latin America, his name was butchered. The sauce became known as chimichurri.
Chimichurri sauce ingredients
• 2 bunches flat-leaf parsley
• 1 cup extra-virgin olive oil
• 3 tablespoons garlic, minced
• 1 jalapeño pepper, seeded and stem removed
• 2/3 cup rice wine vinegar
Skirt steak ingredients
• 4 skirt steaks (8oz.)
• 2 tablespoons fresh cracked black pepper
• 4 tablespoons kosher salt
Directions
For the chimichurri: Pick the parsley leaves off the stem, reserving the stems and dividing them from the leaves. In a blender, combine the garlic, parsley stems, half of the Jalapeno, and rice wine vinegar. Blend on high until the mixture is smooth. With the motor running, slowly pour in the oil. Once all the oil has been poured in, turn the motor off. Transfer to a container. Next, chop the parsley leaves very fine. Add the parsley to the mixture and whisk together. Season to taste with salt.
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