Grilled Skirt Steak With Chimichurri Argentinian Entraña Recipes

GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI

Steps:

• For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
• Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
• For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
• Preheat a charcoal or gas grill to high heat.
• Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

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.

SKIRT STEAK WITH CHIMICHURRI SAUCE (ENTRANA CON CHIMICHURRI)

Steps:

• Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium-high heat according to manufacturer's directions. Meanwhile, combine parsley, oil, oregano, thyme, lime juice, garlic, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in food processor; pulse until smooth.
• Sprinkle steak with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill 6 to 8 minutes or until medium done (160°F), turning once.
• Transfer steak to serving plates. Spoon Chimichurri Sauce evenly over steaks.

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.

GRILLED SKIRT STEAK WITH CHIMICHURRI (ARGENTINIAN ENTRAñA)

Steps:

• Make the chimichurri sauce first. Combine all the ingredients together in a bowl. Thin out with a bit of water as needed. Refrigerate for at least half an hour for the flavors to develop.
• Examine the outside skirt steak and identify areas where the thickness visibly changes. Section it in those areas (could be one or two cuts, depending on the steak you procured) so that the meat can cook evenly.* Season with salt and pepper.
• Heat your grill to hot. Sear the steak for 2 to 3 minutes per side, until the internal temperature registers 130 F for medium-rare and just under 140 F for medium. (Smaller, thinner pieces only need about 1 minute per side, then remove from grate).
• Allow the outside skirt steak to rest for at least 5 minutes. You may loosely tent it with foil while resting. Slice against the grain and thinly (about 1/4 inch thick). Hold the knife at a 45 degrees angle to the width of the entrana because the grain runs parallel to the width. Enjoy immediately, serve with the chimichurri on the side.

ENTRANA (ARGENTINEAN SKIRT STEAK)

Steps:

• Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
• Meanwhile, prepare grill for indirect cooking.
• Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
• Let rest, then slice against the grain.