Chimichurri Skirt Steak with Grilled Asparagus
Food Ingredients:
Chimichurri Sauce: 1 cup flat leaf parsley, lightly packed & rough chopped ¼ cup fresh oregano leaves ¼ cup fresh mint leaves 3 to 5 garlic cloves, rough chopped 3 tablespoons red wine vinegar 3 tablespoons lemon juice 2 tablespoons shallot, chopped 1 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1/2 teaspoon chili pepper flakes 3/4 cup extra-virgin olive oil Skirt Steak: 2 skirt steaks Kosher Salt & freshly cracked black pepper Grilled Asparagus: 1 pound green or white asparagus, woody ends snapped off & discarded 2 garlic cloves, finely minced 2 tablespoons olive oil Kosher salt Freshly cracked black pepper
Recipe preparation:
1 Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal. 2 Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight. 3 Pre-heat the grill to 350° to 400° F. 4 In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket. 5 Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture – 10 minutes. 6 Grill the skirt steak to desired temperature – 5 to 8 minutes per side. 7 Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.
Recipe source: Foodista recipe
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