Skirt Steak w/ Chimichurri Sauce

Level: Easy Yield: About 2 cups/ 4 servings

INGREDIENTS

SAUCE INGREDIENTS

• 1 shallot, finely chopped

• 1 Fresno chile or red jalapeño, finely chopped

• 3–4 garlic cloves, thinly sliced or finely chopped

• ½ cup red wine vinegar

• 1 tsp. kosher salt, plus more

• ½ cup finely chopped cilantro

• ¼ cup finely chopped flat-leaf parsley

• 2 Tbsp. finely chopped oregano

• ¾ cup extra-virgin olive oil

OTHER INGREDIENTS

• 2#’s Skirt Steak (or other meat, chicken, pork, etc)

• Salt & Pepper to taste

DIRECTIONS

1. Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl.

2. Let sit 10 minutes.

3. Stir in cilantro, parsley, and oregano.

4. Using a fork, whisk in oil to emulsify.

5. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.

COOKING/MARINATING OPTIONS

Option 1: Pat meat dry, salt & pepper to taste. Grill meat, use chimichurri to baste

Option 2: Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. Remove meat from marinade, pat dry, and grill.

SERVING SUGGESTION:

Spoon reserved chimichurri over grilled meat.

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