Happy Friday! I hope everyone had a fabulous week. It’s very slowly but surely starting to warm up a bit here in Connecticut. I even got in a walk on the beach this week, the first of the year!
I do realize that it’s Good Friday and I’m posting a recipe for steak. I’m sorry, but not really, because this dish was so unbelievably delicious. And well, I don’t think cave men and women abstained from eating meat on Good Friday. We also have been trying to really reduce our carbs over the past few weeks in preparation for…………………………………………….JAMAICA! We leave tomorrow!
Skirt Steak with Chimichurri Sauce
- 2 pounds of Skirt Steak
- Rub of choice
- 1 bunch of Cilantro
- 1 bunch of Parsley
- 2 cloves of Garlic
- 1/3 cup of Extra Virgin Olive Oil
- Juice of 1 Lemon
- Salt and Pepper to taste
Take our your skirt steak and cover it in rub of your choice. I let mine sit out for about an hour and a half. Letting the steak reach room temperature helps keep it juicy when cooking! Turn your broiler on low. Now take your cilantro, parsley, garlic, and lemon juice and place in food processor. Turn on high for about 3 – 5 minutes. Slowly start to add in your olive oil so it starts forming a sauce. Turn the process off and add your salt and pepper and then continue processing for an additional 3 – 5 minutes or until it reaches the consistency you desire.
Place your steak under the broiler for 5 – 6 minutes and then flip over. Cook on the other side for another 5 minutes. And you’re done! I never realized how juicy and delicious skirt steak is!