This is a longer recipe but sooo good! From Beth Lombardi, one of the women in my recipe group.
This is one of my absolute “go to” recipes for summer entertaining. I have served the recipe as it is and I have also served it with tortillas and fixings fajita-style. This week I am serving it for thirty people “small bite” style on top of toasted baguette slices.
Skirt Steak with Chimichurri Sauce
One skirt steak (about 3 pounds)
1 C fresh cilantro, coarsely chopped
½ yellow onion, peeled and cut into chunks
3 whole garlic cloves
½ C white wine vinegar
1 bay leaf, crumbled
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1 tsp kosher salt
1 tsp freshly ground pepper
¼ C olive oil
2 whole garlic cloves
2 jalapenos, stems cut off and cut crosswise into a couple of chunks
½ tsp kosher salt
¼ C red wine vinegar
½ C minced fresh flat parsley
¼ C minced fresh oregano
½ C olive oil
Combine all of the marinade ingredients EXCEPT the olive oil in a blender or food processor and process until smooth. Pour the marinade into a large plastic zip-lock bag. Add the olive oil to the bag and shake to incorporate. (you could also use a large glass baking dish and whisk in the oil) Put the meat in the bag, close, and shake around to coat the meat well. Marinate in the refrigerator for 8-12 hours.
Grill the meat over high direct heat for 3-5 minutes per side. (the grill must be very hot or the meat will be tough and chewy!) Rest the meat for 10 minutes then slice it thinly (1/4 “ thick) against the grain.
To make the chimichurri sauce place the garlic, jalapenos, salt and vinegar into a blender and process until finely chopped. (not into a paste) Put the mixture into a medium bowl and add the fresh herbs and olive oil. Mix well. Drizzle over the sliced meat or serve on the side.