The Dinner Party Strategist
About the Recipe
Takes me back to my days living in Buenos Aires. Perfect for brunch or dinner
Ingredients
1/4 - 1/2 lb skirt steak per person
1 lime
Garlic powder
1/2 cup cilantro
1/2 cup parsley
1/2 onion
Kosher Salt to taste
1/4 teaspoon pepper
A few cloves of garlic
1/2 teaspoon crushed red pepper flakes
1/3 cup olive oil
2 tablespoons red wine vinegar - or apple cider vinegar
Preparation
In a large ziploc bag, place the steak with lime juice, olive oil, garlic powder, salt and pepper. Let sit for about 30 min.
If using a blender, add parsley, cilantro, onion, garlic, red pepper flakes, olive oil, red wine vinegar and salt and pepper to blender and pulse till smooth.
If not using a blender, chop up the parsley, cilantro, onion and garlic very fine, and then mix with salt pepper and oil and vinegar.
Preheat skillet to medium-high heat. Add in olive oil and a few cloves of garlic, and then sear steak in the skillet for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
Thinly slice steak across the grain and serve with chimichurri sauce on top.