Food Friday - Skirt Steak With Chimichurri Sauce

Available for over a year

Serves 4 Ingredients 500g Skirt Steak Salt and Pepper For the sauce 350ml Olive Oil 4 Cloves of Garlic, chopped 3 tbsp White Wine Vinegar ½ tsp Salt ¼ tsp Ground Cumin ¼ tsp Red Pepper Flakes ¼ tsp Freshly Ground Black Pepper 25g Fresh Cilantro Leaves (Coriander) 15g Fresh Oregano Leaves 1 Bunch Flat Leaf Italian Parsley, stems removed Method 1. For the sauce, combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender. 2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times. 3. If you wish to marinade the steak, drizzle the sauce over the steak in a clean bowl 4. To cook the steak, heat the skillet to over a high heat until its smoking. Remove the skirt from the marinade and sprinkle each side with salt and pepper. Don’t scrape the marinade off, it forms a lovely crust. 5. Add the skirt to the pan and cook for 2 mins each side for rare. 6. Transfer to a plate and cover loosely with foil and rest for 7 – 10 mins. 7. Cut thin slices against the grain and serve with the remaining Chimichurri sauce, salad and chips on the side.