PALEO • SUGAR-FREE • GREAT FOR ENTERTAINING
PREPARATION 20 MINUTES, PLUS 4 HOURS MARINATING TIME
COOK TIME 6 MINUTES
SERVES 4 TO 6
In my opinion, very few things wouldn’t be improved by a big old spoonful of chimichurri sauce, an herbaceous, intensely garlicky sauce spiced with red pepper and lightened up with lemon and vinegar. It’s the traditional Argentinean accompaniment for grilled meat, but I also love it on roasted or grilled white-fleshed fish and tossed with quinoa or pasta for a side dish.
STEAK
- 2 skirt steaks (about 2 pounds)
- 6 garlic cloves, chopped
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano leaves
- 1⁄2 cup red wine vinegar
- 2⁄3 cup olive oil
CHIMICHURRI SAUCE
- 1 cup fresh flat-leaf parsley leaves
- 1⁄4 cup fresh oregano leaves
- 3 green onions
- 3 garlic cloves
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 cup olive oil
- 1⁄4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- Kosher salt
- 4 cups sliced ripe tomatoes
- 1⁄2 red onion, thinly sliced
DIRECTIONS
- Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix the ingredients really well. Marinate in the refrigerator for at least 4 hours and up to 8 hours.
- To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can be made up to a day ahead of time.
- Preheat a grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
- While the meat is resting, place the tomatoes and red onion in a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.
- Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce, which you can spoon on top before serving or pass in a bowl.
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC