This recipe requires a little planning ahead, grills quickly, and yields fabulous results! Chimichurri is a traditional Argentinian sauce with the perfect amount of brightness, acidity, and a touch heat to complement the richness of the flank steak cut of beef. I love it with a side of Pan Seared Summer Veggies and a cold drink! IngredientsFor the Steak 2 pounds skirt steak salt and pepper For the Marinade 1/3 cup olive oil 1/3 cup wine vinegar (I use white wine vinegar but you can use any) 1/3 cup soy sauce 1 tablespoon local honey 1 teaspoon minced garlic 1 teaspoon crushed red pepper For the Chimichurri 4 cloves garlic, peeled 1 cup fresh flat leaf parsley 1 cup fresh cilantro 2 teaspoons fresh oregano 1 1/2 tablespoon white wine vinegar 1 1/2 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes (optional, for some kick!) 1/3 cup olive oil DirectionsMarinate the Steak
Combine all the "For the Marinade" ingredients in a plastic zip bag. Season steak with salt and pepper on both sides and place it in the bag with the marinade. Let the steak marinate in the fridge for 4 hours. Make the Chimichurri Sauce Place the "For the Chimichurri" garlic in a food processor and pulse a few times to finely mince. Add the remaining "For the Chimichurri" ingredients except the olive oil and pulse a few more times. Scape down the sides as needed. Slowly add in the olive oil, pulsing between additions. Serve at room temperature. Grill the Steak Preheat the grill to high heat, or make your charcoal grill nice and hot! Remove the steak from the marinade and sear on the hot grill for 3 to 4 minutes per side until the steak reaches the desired doneness. Let rest for five minutes then slice into thin strips against the grain. Drizzle your steak with chimichurri sauce, add a side of our Pan Seared Summer Veggies, and enjoy!
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This is one of my go-to dinner recipes! I adapted this version from a Food Network recipe by Jet Tila to make use of the ingredients I usually have on hand, plus some more veggies (because who actually eats enough veggies?). This recipe is delicious with a variety of cuts - be sure to check out our Pasture Raised Beef and order some if you haven't already! I also recommend using a wok for this recipe since it makes a ton of food and it's harder to stir in a skillet. I use the Calphalon Elite Nonstick Wok by Williams Sonoma and the Littledeer Wok Paddle for this recipe. I recommend brown rice with this stir fry, or try it with no rice for a lower carb meal option. IngredientsFor Slicing approximately 1.5 pounds tender beef (such as skirt steak, sirloin, or flank steak) 1 pound broccoli florets 2 red bell peppers 6 ounces snow peas For the Marinade 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon cornstarch 1 teaspoon baking soda 2 cloves minced garlic For the Sauce 1/3 cup beer (or stock) 1/4 cup oyster sauce 1 teaspoon cornstarch For the Pan 2 tablespoons vegetable oil DirectionsPrepare all the "For Slicing" ingredients:
Combine all the "For the Marinade" ingredients in a large bowl and whisk until well combined. Add the sliced beef to the marinade and stir until coated. Allow the beef to marinate for 20 minutes. Combine all the "For the Sauce" ingredients in a small bowl and stir until well combined. Heat the wok or large skillet and the "For the Pan" oil on the stovetop over high heat until a white wisp of smoke appears. This is how you know your pan is hot enough to start cooking! Once the wisp appears add the marinated beef to the pan and cook for one minute, stirring constantly. The beef should be browned on the outside but not cooked through after one minute. Add the broccoli and the peppers to the pan and cook for one minute, stirring continuously. Add the sauce and the snow peas to the pan and stir for another minute until the sauce starts to glaze and thicken. Serve hot and enjoy! |
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AuthorErica Freiburger wears many hats! Not only is she the author of our Daniluk Farm Fresh blog and Head Trainer here at Daniluk Farm and Stables, LLC, she also: Archives
May 2022
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