Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce


~  Marinated Skirt Steak, Chimichurri Sauce and a Grill ~

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.


~
Grilled Skirt Steak with Chimichurri Sauce

Serves 4-5

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 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.

Chili-Lime Chicken Skewers with Spicy Green Pepper Sauce

Chili-Lime Chicken Skewers with Spicy Green Pepper Sauce

~ Chil-Lime Chicken Skewers with Spicy Green Pepper Sauce ~

A pedicure was the inspiration for this recipe. I rarely sit and thumb through a stack of fashion and lifestyle magazines – except when I am captive in a chair for a pedicure. As I picked up a well-read issue of O, I did what I always to with a magazine: I began at the back in search of recipes. And there I spied  an article with a recipe by Cat Cora for chicken kebabs.  Since my next stop was at the market to buy ingredients for a dinner, I immediately knew what I would make. With the image of the kebabs in mind, I came up with this recipe. Thanks to Cat and Oprah for the inspiration!

Chili-Lime Chicken Skewers with Spicy Green Sauce

There is big flavor and little effort in this recipe for Chili-Lime Chicken Skewers, which makes it a perfect weeknight meal. If you can, marinate the chicken for several hours or overnight and let the chili, lime and sriracha marinade do the flavoring work for you. While the chicken sits in the refrigerator, all you need is a few extra minutes to blitz the ingredients for the green sauce. Weeknight dining doesn’t get better than this. Serves 4-6.

1/4 cup freshly squeezed lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon Sriracha or hot sauce
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 pounds boneless, skinless chicken breasts, cut in 1 inch chunks
Bamboo skewers, soaked in warm water 30 minutes

Whisk all of the marinade ingredients together. Place chicken in a bowl and toss with marinade. Refrigerate at least one hour or up to 24 hours. Prepare grill for high heat. Skewer chicken on pre-soaked bamboo sticks; discard marinade. Grill over direct high heat until nicely charred on all sides and thoroughly cooked through, about 8 minutes. Serve with Spicy Green Pepper Sauce.

Spicy Green Pepper Sauce

The beauty of this sauce is that you may use whatever fresh green herbs you have on hand and tinker with the flavor. It always tastes great. Try to make it a few hours before serving to let the flavors develop. Makes about 1 cup.

2 garlic cloves
1 small poblano pepper, coarsely chopped
1-2 jalapeno peppers, to taste, coarsely chopped
1 handful fresh mint leaves
1 handful fresh oregano leaves
Juice of 1/2 lemon
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Pulse all of the ingredients in a bowl of a food processor to achieve a chunky sauce. Taste for seasoning. (May be prepared up to 6 hours in advance. Cover and refrigerate).

This post and recipe from TasteFood was featured in Women’s Health Blog: What We’re Reading.