Grilled Skirt Steaks with Chimichurri Rojo

Cooking Instructions

Put the skirt steaks in a resealable plastic bag and pour 2/3 cup of the Chimichurri Rojo over them. (Reserve the rest to use as a condiment.) Marinate in the refrigerator for at least 8 hours or overnight.

Preheat your grill. Remove the steaks from the marinade.

Grill the steaks to your desired temperature. Place a half of each steak in the center of 4 warm plates. Garnish with the olives and the parsley. Season with salt and pepper. Serve with the reserved Chimichurri Rojo.

Chimichurri Rojo 4 Tablespoons olive oil 1/2 cup Spanish sherry vinegar or red wine vinegar 1 1/2 Tablespoons hot paprika 2 teaspoons cayenne 4 cloves garlic, peeled and minced 1 teaspoon freshly cracked black peppercorns 1 teaspoon freshly toasted and ground cumin 1 bay leaf, broken 1/2 teaspoon salt Combine vinegar, hot paprika, cayenne, garlic, cracked pepper, ground cumin, bay leaf and salt in medium bowl. Mix well. (Makes 1 1/4 cups.)

Round Out the Meal:

With grilled corn on the cob or baked Idaho potatoes.

Kid Friendly:

Limit or omit cayenne and other strong spices in Chimichurri marinade. Serve sauce on the side.