Monday, May 09, 2011

Hudson River Cafe's Skirt Steak with Chimichurri Sauce


For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4 dinner plates. Drizzle with the chimichurri sauce. Serves 4.

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