Lunch: Grilled Skirt Steak with Red Wine Chimichurri
Recipe by Ted Allen This easy (yet impressive) summer recipe is packed with Latin flavor. Make the sauce ahead of time and you can serve your guests in 15 minutes!
Ingredients
2 c. fresh cilantro
2 c. fresh parsley
1/2 c. olive oil
3 tbsp. dry red wine (such as Shiraz)
3 tbsp. fresh lime juice
1 tbsp. balsamic vinegar
2 jalapeños
1 clove garlic
salt
Freshly ground pepper
5 lb. skirt steak
Instructions
In a blender, blend first 8 ingredients plus 2 tablespoons water. Season with salt.
Heat grill to high. Season steaks with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare and 6 for medium. Let rest for 10 minutes, then serve with sauce.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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