Steak. Grilling. Garlic, jalapenos and chile powder. It doesn't get any manlier than this. So its a good thing I have Dave, the most talented grill and barbeque artiste. Ever. Dave and I have finally come to terms with the fact that we can no longer order steak when we go out. Even the most renowned steakhouses (ahem, Peter Luger) cannot compare. The man's got a gift. There will be more steak recipes to come, but let's start with the tasty and spicy flair of chimichurri skirt steak. My favorite Sunday night tradition is when Dave makes steak and I make my Lime-a-rita Margaritas. It helps prolong the inevitable Sunday night dread of working the next day by creating our own little island paradise.
Speaking of paradise, one of my favorite long weekend spots is Miami, FL. I have been several times over the years and continue to have the best time. The beaches are beautiful, the food is divine and the nightlife is whatever you want it to be. After a full day of wandering from the beach to the pool and back again, I usually opt for one night at a swanky, fancy place because, well, why not. Then, one night is always dedicated to Mangoes dance club because, well, it is a must. And the last night is reserved for this hole-in-the-wall Cuban restaurant that has the best, best, best food you will ever have. I don't even know the name of it but somehow I always find it. And I continue to be surprised that the board of health has not shut it down but I don't care because the Churassco, or chimichurri skirt steak, is to die for. #punintended
Prep Time: 10 minutes
Cook Time: 6 to 8 minutes
Fresh From the Market:
- 1 1/2 lb. Skirt Steak
- 2 Jalapeno Peppers (chopped)
- 6 cloves Garlic
- 3 Fresh Bay Leaves
- 1/2 c. Cilantro (finely chopped)
- 1/2 c. Parsley (finely chopped)
- 1/4 c. Oregano Leaves (finely chopped)
From the Pantry:
- 1/4 White Vinegar
- 1/3 c. Extra Virgin Olive Oil
From the Spice Rack:
- 1 tbsp. Sea Salt
- 1 tbsp. Chile Powder
- Large Ziplock Bag
- Grill, Broiler or Grill Pan
Dave and Holly's Cooking Instructions:
- Grab all of your ingredients, except for the steak. They will all go into the food processor, but you have to do some prep work first. Check that your trusty sidekick is by your side, should you need any help.
- Measure the vinegar, olive oil, salt and chile powder and set to the side.
- Finely chop the cilantro, parsley and oregano so they are tightly packed when you measure them.
- Cut the tops off the jalapeno peppers and remove the seeds. They are just too hot for me but feel free to leave them in if you dare. Then coarsely chop the peppers.
- Now put all of these ingredients into the food processor and blend until smooth. Let your sidekick have a taste, to make sure it tastes just right.
- Put the steak and the chimicurri sauce in the ziplock bag to marinate. The mixture should yield about 2 1/2 cups so you may want to leave about 1/2 c. or 1/4 c. to add on top of the cooked steaks
- Pop the steak in the fridge and let it marinate for at least an hour. If you can plan ahead, overnight is best but most of us do not have that luxury.
- Put the skillet over a high flame for about a minute. Grab the steak with the tongs and sear each side for 25 to 30 seconds (top, bottom, left and right).
- Then either place the steak on the grill, in the broiler (in a pan or baking sheet) or on a stove top grill pan. Let the steak cook for 6 to 8 minutes if you enjoy rare steak (like we do!). The cook time is really your preference so I leave the rest up to you.
This dish can be served with basically anything. Brown rice and black beans with some cilantro, olive oil and lime (shown below). Any veggie of your choice. Side salad. You name it. Enjoy!