Chimichurri Skirt Steaks for ‘Murica!

Chimichurri Skirt Steak

Okay gang…it is that last minute push to scrub down those grills….. stockpile on hotdogs, hamburgers, coleslaw, ribs and bust out your RED WHITE and BLUE…..

Because tomorrow the country will be celebrating ‘MURICA!

Chimichurri Skirt Steak

But if you’re looking to grill up something different to please your crowd, try throwing some flavorful skirt steak smothered with THE BEST chimichurri sauce. It’s super easy to make and is dang delicious with some lightly grilled tortillas.

And with that folks, enjoy the fireworks, some BBQ goodness, and have a fantastic 4th of July!!!

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Chimichurri Skirt Steak

 

Ingredients:
1 cup fresh cilantro
½ small white onion
4 large garlic cloves
1 jalapeno pepper
zest of 1 lime
½ cup fresh lime juice
1 tablespoon honey or agave
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper flakes
¾ tablespoon kosher salt
1 teaspoon black pepper
½ cup olive oil
2 pounds skirt steak
vegetable oil
1 cup chimichurri sauce

In a food processor or blender, add the first 14 ingredients. Pulse several times until the fresh aromatics have broken down. Place the skirt steak into a gallon size resealable bag. Pour the marinade over the steak and massage it through. Be sure to get most of the air out of the bag before sealing it. Put the steak in the refrigerator and marinate 4-6 hours.

An hour before you start cooking the skirt steak, pull it from the refrigerator to take the chill off of it. Heat your grill to medium-high. Brush the grates of your grill with the vegetable oil. Cook the steaks for about 1-2 minutes on each side –depending on the thickness of your steaks. Remove to a platter and cover with foil for 10 minutes.

Once rested, slice the steak thinly across the grain of the meat. Spoon the chimichurri sauce over the steak and serve with warmed tortillas, if desired.

Grilled Shrimp with Chimichurri Orzo

Grilled Shrimp with Chimichurri Orzo

I’m quite pleased to share that our Sunday Family Dinners have been going swimmingly well.

And what’s fun is that we’ve adopted some international themes for each dinner—the last inspired by Latin flavors. It was a memorable afternoon/evening where everyone had a hand in creating our delicioso menu.

My contribution this time around were fresh margaritas (no pre-bottled stuff here!) and a huge bowl of Grilled Shrimp with Chimichurri Orzo.

Grilled Shrimp with Chimichurri Orzo

I’m pretty obsessed with Chimichurri Sauce –full of bright herbs and citrus flavors. I usually drizzle it over grilled skirt steak but I’ve been known to stir a spoonful of it into scrambled eggs or as a spread in sandwiches in lieu of pesto.

The dish turned out to be a winning combination that can be served either warm or at room temperature. Total Nguyen-Win :)

Stay tuned for our upcoming Family Dinner where we will venture to Europe!

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Grilled Shrimp with Chimichurri Orzo
Serves approximately 6

Ingredients:

1 Pound Dried Orzo
1 Pound Large Shrimp, peeled and deveined
Kosher Salt
Pepper

Chimichurri Sauce
1 Large Bunch Fresh Cilantro, roughly chopped
1 Large Bunch Fresh Parsley, roughly chopped
6 Sprigs Fresh Oregano
2 Large Garlic Cloves
1 Serrano Chile Pepper*
1 Tablespoon Lime Zest
¼ Cup Lime Juice
1 teaspoon red wine vinegar
½ Teaspoon Red Chili Flakes*
1 Teaspoon Honey
3/4 – 1 Cup Olive Oil, more if needed
Kosher Salt
Pepper

Season the shrimp with salt and pepper and set aside.

Prepare the Chimichurri Sauce. In a food processor or blender, add the first nine ingredients and pulse several times. Stream in the olive oil and blend until the items have fully incorporated. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add salt and pepper as needed. Refrigerate until ready to be used. (*Chile amounts can be adjusted based on heat level preference)

Bring a grill pan to medium high heat. Cover the pan with cooking spray and grill the shrimp about 1-2 minutes per side. Transfer the shrimp to a plate and set aside.

Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8-10 minutes. Drain well.

In a large bowl, toss together the orzo, shrimp and ½ cup of the Chimichurri Sauce at a time. (Add additional sauce as needed.) Plate and garnish with additional cilantro.