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Receta Skirt Steak with Parmesan Chimichurri Sauce

by Culinary Envy

Ingredientes

Chimichurri Sauce: 1 cup fresh flat leaf parsley, no stems 1 cup fresh cilantro ½ cup fresh basil 2 teaspoons fresh oregano ¾ cup olive oil 3 garlic cloves 1 shallot, peeled 1 jalapeno, stem removed and seeded 2 tablespoons red wine vinegar 1 tablespoon fresh lime juice

2 tablespoon mayonnaise 3 tablespoons Parmesan cheese ½ teaspoon ground cumin ½ teaspoon red pepper flakes ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon freshly ground black pepper Steak: 1½ pounds skirt steak ¼ cup soy sauce ¼ cup Chimichurri sauce

Direcciones

1. For the chimichurri: combine all ingredients in a food processor or blender. Process, scraping down the sides occasionally until smooth, about 2-3 minutes. Take out a ¼ cup for marinating the steak and place the rest in an airtight container in the refrigerator.
2. For the steak marinade: in a small bowl, combine the soy sauce and ¼ cup Chimichurri sauce until well blended. Sprinkle the steak with salt and pepper and place in a resealable plastic bag (cut steak in half crosswise to fit, if necessary). Pour in the marinate mixture, seal the bag and marinate at room temperature for 1 hour.
3. Heat BBQ or heavy based skillet over high heat until smoking. Remove the steak from the marinade and place on the grill. Cook for 2-3 minutes on each side (use meat thermometer to reach 132°F for medium rare or until cooked to your taste). Transfer to a plate, cover loosely with foil and rest for 7-10 minutes.
4. Cut thin slices against the grain and serve with remaining Chimichurri Sauce on the side.

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