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.
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
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.