Yes, for those of you white kids out there that don’t speak hip-hop as fluently as I do? Flava = flavor… Just so you know…
But anyway, we have had the home fires a’burning over here these days. Except for the random day of rain last Tuesday (I mean WTF) we have been grilling out almost every weekend and I’m getting all KINDS of comfortable with not only my grill, but different cuts of meat.
Like most of you know, or have heard (over and over again), we get about $30 worth of meat every week from our CSA. This means I may have a few what the f*** is THAT?!?! moments when I open that box… less and less now, but I still get stumped every once in a while.
Take the skirt steak. I had heard of it. I had even eaten it. I had not however, ever cooked it.
It looks like a wrestlers belt. Seriously. Long and flat and the thought of cooking it on the grill is like, holy hell what do I DOOOOOOO???
The only you don’t do??? Overcook it. Because it is EASY to cook, and even easier to overcook. So be careful.
It doesn’t need long, we did maybe 6 minutes on the first side and maybe 4 on the second… but we like our cow moooing and grass fed beef cooks faster, so just keep an eye on it. And lord in heaven people, it is WORTH keeping an eye on. Sliced up it makes absurdly good fajitas or just a delicious dinner with some grilled veggies and some cous cous. Not an outrageously expensive cut and a great one to get from your local farmer… the flavor of a grass fed beef skirt steak? MMMMMMM – heaven.
Another way to make it fabulous? Chimichurri.
Now chimichurri is a type of Argentinian salsa that is made with a LOT of cilantro and parsley. Like, a LOT. It’s zesty, and kind of spicy and SO easy to make in the food processor or blender and makes a killer marinade for the skirt steak.
The two together with a little sangria on the back patio? Summer perfection!
Skirt Steak with Chimichurri Sauce
1/2 cup of Red Wine Vinegar
1 tsp of Kosher Salt
3-4 Garlic Cloves chopped
1 Shallot – I used a spring onion which has a more intense onion flavor than a shallot… use whatever you have in the fridge.
1 Fresno Chile – I have no earthly idea what this is. I had a jar of sliced jalepenos, so I used one slice… If you can find a fresno chile? Knock your socks off.
2 cups of Cilantro – For the record, I eyeball my cilantro and parsley… just basically make sure that you have 2:1 and you should be fine. If you need to add more later? Totally cool.
1 cup of Flat Leaf Parsley
1/3 cup of fresh Oregano – don’t overdo it with this stuff, fresh oregano is CRAZY strong. And yes, it does need to be fresh… no dried herbs in this chimichurri.
3/4 cup of Extra Virgin Olive Oil
Salt and Pepper
1 Skirt Steak – 1-2lbs
In the bowl of a food processor or a blender, combine the first 8 ingredients. Pulse them, but don’t puree. Once the ingredients seem chopped adequately, pour the olive oil into the blender and pulse into incorporated. Again, don’t puree the mixture, because you want some texture to the sauce.
Taste the chimichurri for salt and pepper, add as needed and then set aside 1/2 – 1/3 cup to use as sauce. Put the skirt steak in a non-reactive dish and cover with the remaining marinade. Cover and chill for at least 3 hours, even better if you do it overnight.
Once it has finished marinating, put it on a medium to medium high heat grill, cooking 6 minutes on the first side and 4-6 on the second. Seriously people, do NOT overcook this or it will seem like you are eating a leather wrestling belt.
Slide it up again the grain and spoon the reserved sauce over the slices.
God, this stuff is SO good. Enjoy!!