Skirt Steak with Chimichurri

Kenny came home from a work dinner recently and was raving about a chimichurri sauce he had with some beef.  So this weekend we tried our best to recreate it.  We researched some chimichurri recipes but none were what he thought he tasted in the sauce he had when he was out.  Well, what do you do when you can't find what you are looking for?  You create it! 

We pulled out a Wells Farms Skirt Steak to make this recipe.  A skirt steak or flank steak works perfectly.  It cooks up really quickly on the grill.  Once grilled make sure to cut it across the grain.  This step is SUPER important so you end up with a tender piece of meat rather than a tough shoe leather piece.

Don't be scared of the green sauce, I promise it's tasty!  And if you don't want to take my word for it, ask our super picky eater our 7-year-old Farmer Girl.  It got 4 thumbs up at our house and we hope it does at yours too. 

On a side note, this recipe creation was a fun family activity.  The youngest loved pulsing the mini-food processor, the oldest transcribed all of my measurements and Kenny was the taster.  I think we need to start making recipe creation a family activity more often.  Here is a picture of the original recipe as wrote by a 7-year-old and if that doesn't just melt your heart, I don't know what will!

 

From our Family to yours,

Wells Farms

 

 

Drizzle with the chimichurri and ENJOY!

Grilled Skirt Steak with Chimichurri

For the Chimichurri

• Half bunch Cilantro (remove leaves from stems)
• Half bunch Parsley (remove leaves from stems)
• Juice of one Lime
• 2 Tbls chopped Shallots
• 2 Tbls Red Wine Vinegar
• 1 clove Garlic
• Pinch Red Pepper Flakes
• Pinch Black Pepper
• 1/4 Tsp Salt

For the Steak

• 1 1/2 lbs Wells Farms Skirt Steak
• Salt
•  Pepper

For the Roasted Veggies:

• 1 bunch Asparagus
• 1 package mixed colored cherry tomatoes
• Olive Oil
• Salt
• Pepper

Directions:

Chimichurri:  Add cilantro and parsley to a food processor and pulse (we use a mini food processor).  Add the rest of the ingredients individually and pulse a few times before adding the next.

Steak:  Bring steak to room temperature.  Sprinkle with salt and pepper.  Grill to your desired doneness.  Slice steak against the grain and drizzle with chimichurri sauce.

Steak can be served alone with the chimichurri sauce or in a tortilla.

Roasted Veggies:  Clean asparagus and snap off the woody ends of the stems.  Place asparagus on a sheet pan.  Wash tomatoes and place on the sheet pan with asparagus.  Drizzle with olive oil and sprinkle with salt and pepper.  Broil until tomato skins brown and asparagus ends start crisping. 

Enjoy!