Prep 10 mins
Cook 18 mins
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.
- 1⁄2 cup extra virgin olive oil (Use 1/4 cup and work up if necessary)
- 2⁄3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 1 cup chopped flat leaf parsley
- 4 tablespoons chopped fresh basil leaves or 1 -2 tablespoon italian seasoning
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3⁄4 teaspoon fresh cracked black pepper
- 2 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (1 3/4-2 lb) skirt steaks
- In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
- Pulse until well blended but do not puree.
- Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
- 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.).
- If cooking steak another day, refrigerate sauce and return to room temperature before serving.
- 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.
- Add the remaining chimichurri sauce from the processor.
- Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill or oven to 350F - medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
- Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
- Cook for 6 minutes on the first side.
- Rotate the steak 45 degrees and cook another 6 minutes.
- Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
- 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.
- Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
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.
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!
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.