Chimichurri is one of those words that I immediately gravitate towards when looking at a menu. My love affair with chimichurri began when I discovered the joys of Argentinian Steak at
La Parilla Liberty in Miami Beach. The half skirt steak with chimichurri sauce accompanied by bread topped with blue cheese butter was not only cheap (in 2008 it was $8.99) but also completely delicious.
What is chimichurri, you may wonder? It's a pesto-like sauce from Argentina that is eaten with grilled meats. Unlike pesto, it's a little tangy and spicy.
And now 7+ years later, I've finally attempted to recreate the dish, very humbly, in my kitchen. I rarely cook red meat but it is super easy and the results weren't too shabby for a novice like me.
The best part: having leftover chimichurri so I've been dousing it on everything. The best combo: scrambled eggs + chimichurri.
How to Cook Skirt Steak tips from Chowhound + Chimichurri
- bring steak to room temperature (let sit at room temperature for 30 mins before cooking)
- season liberally with salt and pepper and oil
- heat a cast iron pan over high heat
- sear meat on both sides for 2-3 minutes
- let meat rest for 10 minutes before slicing
- use this Chimichurri Sauce recipe from The Food Network.
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