Grilled Skirt Steaks with Chimichurri Sauce

Grilled Skirt Steaks with Chimichurri Sauce

Our Grilled Skirt Steaks with Chimichurri Sauce will become a favorite recipe of yours.  It is easy, yet has a great flavor. The Chimichurri Sauce is also easy to blend.  The Mexican Oregano and Crushed New Mexico Red Chile as part of the Chimichurri Sauce adds extra layers of flavor. Together, the grilled skirt steak and Chimichurri are a great flavor combination. If you want an extra special dish, first marinate the skirt steaks in our Oaxacan Carne Asada Marinade. If you want an extra special dish, first marinate the skirt steaks in our Oaxacan Carne Asada Marinade.

Since this is a Southwest style recipe, we like to serve the steaks with our Pintos with Poblano Chiles. The flavors compliment each other.

Serves 4

Ingredients:
1 Skirt Steak (about 1 Pound), Cut Crosswise into 4 Pieces
1 Cup Coarsely Chopped Flat-leaf Parsley
2 Large Garlic Cloves
2 Teaspoons Dried Mexican Oregano
½ Teaspoon New Mexico Hot Red Crushed Chile Pepper
¼ Cup Fresh Lime Juice
⅔ Cup Olive Oil
Sea Salt
Freshly Ground Black Pepper

Directions:
Heat a large ridged grill pan (preferably cast-iron) grill pan over medium-high heat until hot, then lightly oil. (If you don’t have a grill pan, a large non-stick skillet will work.) You can also grill outdoors over a hot grill. Pat steaks dry and sprinkle all over with 1 teaspoon of the sea salt and ¼ teaspoon of the freshly ground black pepper.

Grill steaks for 5 to 8 minutes, depending on thickness of meat, and your preferred doneness, turning over occasionally. When done, remove steaks from the grill, transfer to a platter, lightly cover with foil, and let stand 5 minutes.

While steaks are grilling and resting, prepare the Chimichurri Sauce. In a blender, add the Parsley, Garlic Cloves, Dried Mexican Oregano, New Mexico Hot Red Crushed Chile Pepper, Fresh Lime Juice, Olive Oil, and ¾ teaspoon sea salt. Blend until smooth.

Serve steaks with sauce.