SKIRT STEAK MARINADE WITH CHIMICHURRI RECIPE #DINNER #STEAK
Skirt Steak Marinade with Chimichurri Recipe – No mid year flame broil is finished without my skirt or flank steak marinade with chimichurri sauce! Simple, totally scrumptious and past tasty!
I can't envision a superior summer dish than this skirt steak flame broiled to flawlessness and bested with my astonishing chimichurri sauce. Side dishes like my garlic margarine sweet potato fries and seared corn are the ideal compliment to bring this flame broiled steak formula over the top!
Skirt steak is a long cut of meat that is cut meagerly from the stomach muscles of the dairy animals. It is one of the most delightful cuts of meat however can be a little on the harder side in light of the connective tissue in the cow's stomach muscles. That is the place marinades come in to help knead the meat
INGREDIENTS:
For the Marinade and Grilling:
- 2/3 cup olive oil
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons apple cider or red wine vinegar
- 4 garlic cloves minced
- 1 pound skirt steak
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4-1/3 cup olive oil
- 1/2 medium onion diced
- 3 garlic cloves
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1/4 teaspoon red pepper flakes
INSTRUCTIONS:
For the Marinade and Grilling:
- Whisk all of the ingredients together and pour into a large ziploc bag.
- Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.
- When ready to grill, liberally season with salt and pepper.
- Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
For the Chimichurri:
- Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
RECIPE NOTES:
- After grilling your steak and allowing it to rest , is the best time to cut it. Take your steak and always cut against the grain in thin slices.
For more detail :http://bit.ly/2KJw3lo
