Recipe: Nicaraguan Grilled Skirt Steak with Chimichurri

Posted: July 19, 2012

For the chimichurri:

8 cloves garlic, peeled and crushed

2 teaspoons salt

4 cups lightly packed flat-leaf parsley leaves and tender stems, finely chopped

1 cup fresh oregano leaves, finely chopped

1 cup red wine vinegar

2 cups olive oil

2 tablespoons crushed red pepper

For the steak:

3 pounds skirt steak

1. To make the chimichurri: Place the crushed garlic on your cutting board and sprinkle the salt over it. Wait a minute or so; you will notice some moisture leaching from the garlic. Holding your knife blade almost parallel to the cutting board, scrape the blade over the chopped garlic a few times, turning the garlic into a small mixing bowl.

2. Combine the parsley, oregano, vinegar, oil, and crushed red pepper in the bowl with the garlic paste and stir until well combined.

3. Place in a serving bowl to serve immediately, or in an airtight container and refrigerate for up to a week. Makes 3½ cups.

4. To make the steak: If desired, cut the large skirt steak into smaller steaks. Place the steak in a resealable plastic bag or deep bowl and pour 2 cups of the chimichurri over it, making sure to coat all surfaces of the meat. If using a plastic bag, press out as much air as possible before sealing the bag. If using a bowl, place a piece of plastic wrap directly on the surface of the meat and marinade, creating an airtight cover. Allow the meat to marinate for at least 1 to 2 hours.

5. Preheat the grill to its highest temperature, close the lid, and wait 15 minutes. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.

6. Remove the steaks from the marinade, letting the excess marinade drip off, and place on the grill. Lower the heat to medium-high, close the lid, and cook for 4 minutes. If you tend to get flare-ups on your grill, you may want to leave the lid open; this will result in a longer cooking time. Turn the steaks over and cook for another 4 minutes to reach an internal temperature of 125 to 130 degrees for medium rare or until the meat reaches the desired doneness.

7. Place the remaining 1½ cups of chimichurri in a small bowl and serve with the grilled skirt steak.

Per serving (based on 8):  614 calories, 47 grams protein, 5 grams carbohydrates, trace sugar, 45 grams fat, 100 milligrams cholesterol, 431 milligrams sodium, 3 grams dietary fiber.

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