Skirt Steak with Chimichurri Sauce

This is the recipe I used to pair with my Tannat from Uruguay. I also greatly enjoyed the Tannat with a proscuitto, salami, and cheese plate as a starter.

INGREDIENTS:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped onion
  • 1 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 teaspoons finely chopped ginger
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12 ounce) beef skirt steak or flank steak
  • 16 cherry tomatoes
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 1/2 cup avocado oil or olive oil
  • 2 teaspoons red wine vinegar
  • 1/4 teasponn red pepper flakes
  1. In a shallow dish, combine the lime juice, onion, 1 tablespoon of olive oil, ginger, 1 clove of minced garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper. Add steak and turn to coat. Cover and marinate in the fridge for an hour.
  2. In a medium bowl, combine tomatoes, 2 teaspoons olive oil, 1/8 teaspoon salt, 1/8 teaspoon black pepper. Toss to coat. Thread the tomatoes evenly on wooden skewers. If you can’t find long wooden skewers, I use toothpicks and stick two tomatoes per wooden toothpick and spread around the pan with the steak.
  3. Preheat oven to 375 degrees Farenheit. Put pan with both steak and tomatoes into oven. Cook steak about 5 minutes each side for Medium Rare.
  4. For sauce, combine cilantro, parsley, avocado (or olive) oil, oregano, vinegar, 1/4 teaspoon salt, red pepper flakes, and remaining 2 cloves of garlic. Process or blend in a food processor or blender until mixture is well combined and finely chopped. I sometimes need to add a little more avocado or olive oil during this step if the mixutre becomes too chunky.
  5. Drizzle Chimichurri sauce over steak with a spoon and enjoy!

It’s great to pair South American wine with this style of food. But if you can’t find Tannat, you could also use a Chilean Cabernet Sauvignon, an Argentinian Malbec, or a Bordeaux style red blend from California.

This is one of my favorite recipes so I hope you enjoy! I love using left over sauce on grilled fish as well. Bon appetit!

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