I swore I was going to try to eat a little less meat. Well, I guess I shouldn’t swear. And I certainly couldn’t plan on a last minute summer trip to visit friends in the wild west earlier this month. As they say, never look a gift horse in the mouth, and when the gift is a generous invitation to visit not one family but two families at their respective homes in Wyoming and Idaho, you must seize the moment, thank the lucky stars for your friendships, and buy lots of wine as hostess gifts. And make that red wine, because, in the west, you will be eating copious quantities of delicious red meat.
~ Grand Teton National Park ~
I am convinced that the Rocky Mountains’ high altitude, dry air, and vast landscape will make anyone a carnivore. Bison, buffalo, elk and beef have a place on all menus. Prefer a whiter meat? There’s plenty of pork, chicken and turkey, too. (And no worries if you are not a meat eater. This is the land where the Snake River does it’s snaking – winding and looping its way along the border of Wyoming and Idaho, stocked full of bass and trout.). But this post is about the meat. One day, we prepared this skirt steak recipe for our dinner. It was submerged in a marinade before we headed out for an afternoon of hiking and mountain biking. When we returned with a big appetite, sore muscles and a few bumps and bruises, all that we needed was a hot shower, a glass of some of that red wine, and to fire up the grill. Ingredients for a fresh, green chimichurri sauce were quickly blitzed in a food processor as a bright accompaniment to the meat. Then we sat and sipped our wine as we watched the sun set behind the mountains. This is living in the wild west.
1/2 cup low sodium soy sauce
1/4 cup olive oil
3 garlic cloves, minced
1/4 cup freshly squeezed lime juice
2 tablespoons brown sugar
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 pounds skirt steak
Combine all of the marinade ingredients in a bowl and whisk together. Place skirt steak in a large container with lid or ziploc bag. Pour marinade over. Cover container or seal bag and refrigerate. Marinate for at least 3 hours or overnight. Remove from refrigerator 30 minutes before grilling to bring to room temperature.
Prepare grill for high heat (or preheat oven broiler). Remove meat from marinade; discard marinade. Grill over direct high heat, turning once, 3-4 minutes each side for medium-rare. (If using the oven, arrange meat on in one layer on a broiler pan. Broil, turning once, 4 minutes per side). Transfer meat to cutting board. Tent with foil and let rest 10 minutes. To serve, slice skirt steak against the grain on the diagonal in 3″ strips. Serve with Chimichurri Sauce.
Chimichurri is a traditional condiment from Argentina. It’s a great accompaniment to grilled meats and fish. There are many variations of chimichurri, but the common ingredient is parsley. The flavors will develop when allowed to sit for an hour at room temperature.
1 cup Italian flat leaf parsley
1/2 cup cilantro
3 large garlic cloves
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Combine parsley, cilantro and garlic in a bowl of a food processor. Pulse to chop. Add remaining ingredients and pulse briefly to combine.
If you like this you might enjoy these recipes:
Porcini and Rosemary Crusted Lamb Chops from TasteFood
Dry Spice Rubbed Baby Back Ribs from TasteFood
Grilled Skirt Steak with Blue Cheese Potatoes from Sippity Sup
Spicy Skirt Steak from The Perfect Pantry