Chimichurri Skirt Steaks for ‘Murica!

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!

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.