For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles
For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste
Procedure:
Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4 dinner plates. Drizzle with the chimichurri sauce. Serves 4.
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