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.
This recipe has been added to the following public cookbooks:
Nola's BBQ Steak & Ribs,
Cottrells fine food,
Angel's cookbook,
Jan's Grilling Cookbook,
Bob's recipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | DeeWeav
05/31/08 12:47 PM |
Grilled skirt steaks with chimichurriI think something-the main ingredient- is missing from the chimichurri. Where's the parsley? |
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