cook like chef rob cabrales: grilled skirt steak w/ chimichurri sauce

This post is the last recipe in the “Cook Like…” series that has been sponsored by Heinen’s for nearly two years. I’d like to thank Heinen’s for believing in this blog and for their partnership. This last recipe is courtesy of chef Robert Cabrales of Paladar. And if you head to Paladar this Thursday, the 28th, 20% of all checks will be donated to Veggie U. Learn more here.

Grilled Skirt Steak with Chimichurri Sauce

A Little History: Jimmy McCurry was a soldier in the Argentine War of Independence who created a delicious sauce made with olive oil, garlic and parsley. Jimmy’s name wasn’t particularly easy for the native Inca’s to pronounce; as his delicious sauce spread throughout Latin America it became known as Chimichurri.

Chimichurri Sauce

 2 bunches flat-leaf parsley

 1 cup extra-virgin olive oil

 3 tablespoons garlic, minced

 1 Jalepeno pepper, seeded and stem removed

 2/3 cup rice wine vinegar

Skirt Steak

 4 skirt steaks (8oz.)

 2 tablespoons fresh cracked black pepper

 4 tablespoons kosher salt

Directions: For the Chimichurri: Pick the parsley leaves off the stem, reserving the stems and dividing them from the leaves. In a blender, combine the garlic, parsley stems, half of the Jalapeno, and rice wine vinegar. Blend on high until the mixture is smooth. With the motor running, slowly pour in the oil. Once all the oil has been poured in, turn the motor off. Transfer to a container. Next, chop the parsley leaves very fine. Add the parsley to the mixture and whisk together. Season to taste with salt.

Season the steak generously with ½ tablespoon of kosher salt on each side, as well as ¼ tablespoon of black pepper per side and place on a large plate. Preheat a grill to medium heat.

Set the steak on 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, place 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 atop your choice of rice and beans and top with the Chimichurri sauce.

Ed Thompkins, the wine specialist with Heinen’s, suggests Tarot Grenache, a BIN 75 selection when making this dish at home. He says it’s an expansively fruit-forward wine from Australia featuring ripe raspberry and white pepper notes that will pair nicely with the spiciness of the dish.

4 Comments

  1. Posted June 27, 2011 at 8:48 am | Permalink

    I’ve enjoyed the series- thanks!

  2. Posted June 28, 2011 at 11:04 am | Permalink

    A beef sauce is made with mushrooms and garlic then served with pan fried steaks. Cook steak 8 to 10 .minutes turning to cook on both sides medium rare ..Serve with the sauce.

  3. Kara
    Posted June 28, 2011 at 5:37 pm | Permalink

    There is nothing much better than a good skirt steak recipe! The next time you make it, I would suggest using grass fed beef. Grass fed beef is lower in calories and fat, higher in omega 3 fatty acids and beta-carotene, and has 4 times more vitamin e than traditional grain fed beef. The flavor is also amazing. If you want to find out more, check out the La Cense Beef website. They have a wealth of information and you can even order online and have it delivered to you if you choose to do so.

  4. Posted September 12, 2012 at 7:51 am | Permalink

    This is really good. Among stare upon this gesture article content and we are surprised. We are curious about this kind of rules. Us appreciate human time, and assess doing while in this.

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