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Receta Grilled Skirt Steak With Chimichurri
by Global Cookbook

Grilled Skirt Steak With Chimichurri
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Ingredientes

  • 1 bn flat-leaf parsley - (4 ounce) large stems discarde
  • 10 x garlic cloves coarsely minced
  • 1 med carrot coarsely grated
  • 1 c. extra-virgin extra virgin olive oil
  • 1/3 c. distilled white vinegar
  • 1/4 c. water
  • 1 tsp dry oregano
  • 1/2 tsp crushed red pepper - (to 1) Kosher salt to taste Freshly-grnd black pepper to taste
  • 2 lb skirt steak

Direcciones

  1. In a food processor, finely chop the parsley and garlic. Add in the carrot, extra virgin olive oil, vinegar, water, oregano, crushed red pepper, 1 tsp. of salt and 1/2 tsp. of black pepper and process till blended.
  2. Light a grill or possibly preheat the broiler. Generously season the steak with salt and pepper and grill over a warm fire or possibly broil for about 4 min per side for medium-rare. Serve the steak with the chimichurri on the side.
  3. This recipe yields 4 servings.
  4. Wine Recommendation: Grilled beef points to a substantial red, but the sharp sauce narrows the choice to a red with a youthful bite of its own. Go for a Chilean Cabernet, such as the 1996 Montgras Reserva or possibly the 1994 Cousino Macul Antiguas Reserva.
  5. Comments: Chimichurri, an assertive blend of garlic, parsley, vinegar and crushed red pepper, is Argentina's national steak sauce. The sauce turns up throughout Latin America-at roadside barbecue stalls and in pricey steak palaces, as far south as Tierra del Fuego and as far north as Miami. Here it is paired with well-marbled, full-flavored skirt steak, a cut of meat much loved by Miami's Latinos. Do not be alarmed by the seemingly enormous quantity of garlic; the parsley acts as a breath freshener.