Main Dish
Grilled Rare Skirt Steak with Picholine Chimichurri Sauce
Starlite Vineyards
5511 Hwy 128
Geyserville, CA 95441
starlitevineyards.com
- RECIPE YEAR: 2015
- RECIPE BY: Vintage Valley Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Starlite Vineyards
Grilled until rare, skirt steak is then sliced and threaded onto skewers and served with chimichurri, the piquant Argentinean sauce made with garlic, fresh herbs, olive oil and vinegar. Here, the sauce gets a flavor boost from picholine olives. Pair with Starlite Vineyards Zinfandel.
Ingredients:
- 2 pounds skirt steak
- Salt, to taste, plus 1/2 teaspoon
- Freshly ground black pepper, to taste, plus 1 teaspoon
- Leaves from 1 bunch fresh flat-leaf parsley
- 1/2 cup fresh cilantro leaves
- 8 garlic cloves, minced
- 3/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 1 tablespoon diced red onion
- 1 teaspoon chopped fresh oregano (optional)
- 1 teaspoon freshly ground white pepper
- 1/2 cup picholine olives, pitted
- 1 teaspoon Worcestershire sauce
Directions:
Prepare a hot fire in a grill. Generously season the skirt steak on both sides with salt and black pepper. Place the steak on the grill and cook, turning once, for 2 to 3 minutes per side for rare. Transfer the steak to a cutting board and let rest for 10 minutes. When cool enough to handle, slice the meat on the diagonal and thread onto skewers. To make the chimichurri sauce, in a food processor, combine the parsley and cilantro and pulse until blended, stopping occasionally to scrape down the sides of the bowl to ensure even consistency. Add the garlic, olive oil, vinegar, lime juice, onion, oregano, the 1/2 teaspoon salt, 1 teaspoon black pepper, white pepper, olives and Worcestershire sauce all at once. Pulse until the desired consistency is reached. Transfer the chimichurri sauce to a bowl and surround with the skewers of grilled (and rare) skirt steak.
