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    You are in: Home / Recipes / Skirt Steak With Chimichurri Sauce Recipe
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    Skirt Steak With Chimichurri Sauce

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Manami's Note:

    The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
    2. 2
      Pulse until well blended but do not puree.
    3. 3
      Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
    4. 4
      Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
    5. 5
      If cooking steak another day, refrigerate sauce and return to room temperature before serving.
    6. 6
      Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
    7. 7
      Add the remaining chimichurri sauce from the processor.
    8. 8
      Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
    9. 9
      Preheat a grill or oven to 350F - medium heat.
    10. 10
      Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
    11. 11
      Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
    12. 12
      Cook for 6 minutes on the first side.
    13. 13
      Rotate the steak 45 degrees and cook another 6 minutes.
    14. 14
      Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
    15. 15
      Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
    16. 16
      Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

    Ratings & Reviews:

    • on June 26, 2010

      55

      This was delicious! Had it with rib eye steak but only marinaded for about 40 mins as didn't have much time, and it was still fabulous. Like others I substituted the sherry for red wine vinegar, and I used 1/3 cup oil as it seemed a little excessive. I'm now thinking about all the delicious things I could do with the leftovers - and will definately make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2010

      55

      This was delicious! Had to substitute red wine vinegar for sherry vinegar and used dried oregano instead of fresh. We made double of the marinade to use with shrimp the next day and both the skirt steak and shrimp were fabulous! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2009

      55

      This is a home run recipe! Very cost friendly and so simple to make. From time to time, I will sub maybe cilantro or mint for some of the other herbs. I will also maybe use apple cider vinegar to give it a different slant. The sauce is so versatile, it goes great with grilled chicken too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Skirt Steak With Chimichurri Sauce

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 668.1
     
    Calories from Fat 424
    63%
    Total Fat 47.1 g
    72%
    Saturated Fat 10.8 g
    54%
    Cholesterol 117.0 mg
    39%
    Sodium 1253.8 mg
    52%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.4 g
    1%
    Protein 54.2 g
    108%

    The following items or measurements are not included:

    sherry wine vinegar

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