SKIRT STEAK WITH CHIMICHURRI SAUCE and BARLEY PILAF
From raventx1 17 years ago
- 20 minutes to make
- Serves 4
Really FRESH flat leaf parsley is key to the sauce.
Ingredients
- 3 cloves garlic shopping list
- 1 jalapeno chile, seeded and ribs removed shopping list
- 3/4 cup flat leaf parsley shopping list
- 1/4 cup oregano leaves shopping list
- 1/4 cup olive oil shopping list
- 3 tbs sherry vinegar shopping list
- 2 tbs lemon juice shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 1 pound skirt steak shopping list
- barley PILAF--- shopping list
- Simmer 1/2 cup barley in 2 cups chicken broth, covered until tender. shopping list
- Stir in 3/4 cup frozen peas, thawed, 2 oz jar diced pimientos, 2 tbs of chimichurri sauce, 1 tsp chopped oregano and 1/4 tsp pepper. shopping list
- Let stand covered 5 min. before serving. shopping list
How to make it
- In a food processor, pulse garlic and jalapeno until finely chopped.
- Add parsley and oregano, pulse until coarsely chopped.
- Add oil, vinegar, juice, salt and pepper.
- Pulse until a uniform consistency.
- In a plastic bag, combine steak, 1/4 cup sauce.
- Seal and shake to coat meat.
- Refrigerate 4 hours.
- Cover and refrigerate remaining sauce.
- Heat a outdoor grill.
- Coat grill rack with oil.
- Grill steak until done.
- Let rest, tented with foil 5 min. before slicing.
- TO SERVE---Thinly slice steak. Serve with remaining sauce on the side.
People Who Like This Dish 4
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