Skirt Steak with Chimichurri Sauce

I had a great day today and have no complaints because everything rocked. The day began with brunch. I made scrambled eggs, hash browns and biscuits. Then I cleaned the ENTIRE kitchen top to bottom. Well, not the top or my ceiling would crumble. I have an odd ceiling. Anyway, hubs, Mimi and I went shopping. Mimi walked out of the store with a Clifford the Big Red Dog doll and candy (it was either buy the candy or she was going to shoplift it hehe). And finally, we came back to home sweet home. I made the chimichurri and marinated the steak. So, with time to kill, and a stunning day, I did what any girl would do and sat in the sun to tan. Hubs and Mimi played with the garden hose and baby pool. It was nice to bake in the sun and listen to them laughing and having a great time. Plus, I didn't get sprayed with water, which was a miracle.

Perfect day!

And perfect food! I visited girlichef's blog and saw this recipe and remembered that I wanted to make it. I went with a Bon Appetit recipe because I needed to use cilantro (I have tons of it). I had all of the ingredients except the steak, so I picked some up at the store. Reserve some of the marinade because it's wonderful served on the side.

Chimichurri Sauce
Serving Size = 2 cups (I cut the recipe in half since my steak was 1 lb, but below is the full 2 cups)
Original Recipe

• 1/2 cup red wine vinegar (I used cider vinegar)
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 shallot, mined (I used green onion)
• 1 jalapeno, seeded and finely chopped
• 2 cups minced fresh cilantro
• 1 cup minced fresh parsley
• 1/3 cup finely chopped fresh oregano (I used 1 teaspoon or so of dry)
• 3/4 cup extra virgin olive oil

1. Combine the vinegar, salt, garlic, shallot or onion and jalapeno in a bowl. Let stand for 10 minutes. Stir in the rest of the ingredients and then whisk in the oil with a fork. Remove roughly 1 cup of the chimichurri to serve on the side. 

Skirt Steak
Serving Size = 4 - 5

• 2 lb skirt steak, 1/2 an inch thick
• 1 cup chimichurri sauce + 1 cup reserved

1. Place the meat in a glass dish and pour on roughly 1 cup chimichurri sauce. Add additional salt and pepper. Cover and marinate for 3 hours (turn once). Grill for 3 - 4 minutes per side. Let rest for 10 minutes, cut and serve with reserved chimichurri sauce on the side. 

P.S. - I've been playing with my Recipe List page. Sometimes I post several recipes in one post, which makes organizing them a bit of a challenge. It is now updated and hopefully easier to navigate.

Happy 4th of July!

Linking to: Hearth and Soul