Chimichurri Skirt Steak Fries Recipes

CHIMICHURRI STEAK

Steps:

• Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
• Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
• Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
• Take steak out of the fridge 30 minutes prior to cooking.
• Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
• Sprinkle each side of steak generously with salt and pepper.
• Add steak and cook to your liking.
• Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
• Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
• Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

CHIMICHURRI SKIRT STEAK FRIES

Steps:

• Preheat grill over high heat. Generously salt skirt steak on both sides with Kosher salt. Grill steak over high heat until well seared on both sides, about 3-4 minutes per side or until you reach desired doneness (personally I aim for medium-rare). Remove to a cutting board and let rest for 5-10 minutes. Slice steak into 3-4″ portions with the grain, then slice against the grain into strips.
• Top cooked fries with skirt steak, chimichurri, chopped scallions, and crumbled feta cheese. Devour immediately.
• Combine all ingredients in a food processor and puree until combined but still a bit chunky. Season generously with Kosher salt and freshly ground black pepper. Allow flavors to meld for at least 15 minutes before serving.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
• Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill to medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

GRILLED SKIRT STEAK WITH CHIMICHURRI

Steps:

• Season beef with salt and pepper and place it into a ziptop bag.
• In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
• Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES

Steps:

• Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
• Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
• For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
• Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
• Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.

CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS

Steps:

• Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
• Preheat a grill pan over medium-high heat and brush the grates with oil.
• Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
• Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
• Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.