Ingredients
-
-
1/2
-
2
-
3/4
-
3
-
2
-
1/3
-
1/8
-
-
-
-
-
-
-
Directions
Argentinean Barbecued Steak, This is a great recipe from Ingrid Hoffmann., We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn’t change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!
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Steps
|
1
Done
|
Make Chimichurri: |
|
2
Done
|
Place the Vinegar, Lemon Juice, Parsley, Oregano, and Garlic in a Blender and Puree. |
|
3
Done
|
With the Motor Running, Add the Olive Oil, Blending Until the Sauce Comes Together. |
|
4
Done
|
Add the Red Pepper Flakes and Salt and Pepper, to Taste. |
|
5
Done
|
Place in an Airtight Container and Refrigerate For Up to 1 Day. |
|
6
Done
|
Serve at Room Temperature. |
|
7
Done
|
For the Steak: |
|
8
Done
|
Rub the Steaks With the Olive Oil and Season Them With Salt. Grill the Steaks on Medium-High Heat For 3 to 4 Minutes on Each Side For a Medium-Rare to Medium, or Longer For Medium-Well or Well Done. |
|
9
Done
|
Serve Topped With Chimichurri Sauce. |
