Chimichurri

January 27, 2012

  • From “Grill every day” book. Great Argentinian recipe for skirt or flank steak.

Chimichurri

  • 2 large cloves garlic
  • 1 tsp pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1 C packed flat leaf parsley leaves
  • 1/4 C fresh lemon juice
  • 1/2 C extra virgin olive oil

In a food processor: start with garlic & spices, mince garlic. Add parsley & lemon juice, pulse until chopped. With machine running, add olive oil until blended. Set aside.

SKIRT STEAK

  • 2 LBs, trimmed. Rub steaks with mixture  of 2 TB minced garlic & 2 TB olive oil set aside 30 min before grilling. Hot fire, grill 2-3 min per side.  Rest 5 min on cutting board.

FLANK STEAK & Arugula

  • 1 – 1 1/2 LB flank steak. Rub with mixture 1 TB lemon olive oil 1 TB minced garlic & kosher salt. Hot fire, grill 4 min per side. (Rare internal 130° F.)  Rest 5 min on cutting board.
  • Serve over a bed of arugula leaves with lemon infused olive oil & finishing salt.

NEW POTATOES & WALLA WALLA ONIONS

  • 12 ounces new potatoes (or small yukon gold or small red) Cover potatoes with 1 inch water, bring to a boil, reduce heat to simmer, partially cover, 20 min. Drain, cool & cut potatoes in half.
  • 1 small sweet onion, cut into paper thin wedges.

mix poatatoes & onions, place steak on top, drizzle chimichurri  over and serve.

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