Hummingbird Recipe. Grilled Skirt Steak + Chimichurri
Grill Marinade + Chimichurri
This is a fabulous marinade tweaked slightly from the Grilled Skirt Steak Recipe published in the New York Times. I actually prepared skirt steak using it and it was proclaimed excellent by all of my willing “guinea pigs.” However, I can’t wait to marinade chicken pieces in it for grilling. I think it will be great too! This recipe was sufficient for 2.25 lbs of skirt steak.
1/3 cup Extra Virgin Olive Oil
1.5 tsp champagne vinegar
1/3 cup tamari
2 tbs honey
1 tsp garlic, through garlic press
1 tsp crushed red pepper
Combine all the ingredients in a zip lock bag, or whisk together in a bowl and pour into a shallow baking dish. Salt and pepper your steak (or chicken!) and place into marinade, turning to coat completely.
Marinade steak at room temperature for 30 minutes. It can be marinaded longer, i.e. several hours, in the refrigerator. (I did this.) Do not marinade for longer than 24 hours. Note: I had an extra piece which I removed from the marinade and popped it into the freezer. When I was ready to use it, I defrosted it on the counter and then kept it in the refrigerator until 30 minutes before grilling and it was perfect—as good as round one! Discard marinade when you remove steak for grilling; do not store.
Grill skirt steak over a hot grill 3-4 minutes per side. Rest for 5 minutes before slicing. 2.25 pounds of skirt steak yielded 8 servings.
So, if you are grilling skirt steak, or any other cut of your choice, how can I leave you with no chimichurri sauce? This recipe was also tweaked from a recipe published in the New York Times.
Chimichurri Sauce
1/2 bunch each of parsley and cilantro (approximately two good handfuls of each); larger stems removed
4 cloves garlic
2 tsp dried oregano
3 tbsp rice wine vinegar
1/2 tsp salt
1/4 tsp fresh ground black pepper (2-3 turns)
1/4 tsp crushed red pepper
1/3 cup Extra Virgin Olive Oil
Place all ingredients except the olive oil into the food processor and pulse until you get a fine chop. Add the olive oil by drizzling and pulsing, or add in 2 halves, pulsing in between.
Serve at room temperature. It can be prepared ahead and stored in the refrigerator, but take it out 30 minutes ahead of serving to bring to room temperature. Any that is extra can be stored in the refrigerator covered for up to 2 weeks. Bon appetit!!
Click here to check out more Hummingbird recipes.