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    Chimichurri, Part 2

    March 9th, 2010

    Skirt steak with chimichurri and saffron riceSo by the time we got dinner on the table, it was all I could do to get a single picture of a plate.  Any more than that, and I think Evan and our guests would have gone rabid.

    These steaks are amazing, but you have to be good to the meat.  I don’t recommend cooking them to death, but I realize that some people just can’t do medium-rare.  That is, in my humble opinion, the best way to cook and eat a steak, but if you must kill it twice, well, it’s your meat.

    You will need…

    Directions

    1. On the morning of the day you want to eat your steaks, place them in a gallon Ziploc bag with the half recipe of chimichurri. Throw the bag back in the fridge to marinate for the rest of the day. (Recommend you marinate for at least an hour if you don’t have all day)
    2. 30 minutes before going on the grill, remove the steaks from the fridge and allow them to rest on the counter. Remove the steaks to a plate to carry out to the grill; melted plastic is icky.
    3. Get your grill good and hot (I’m talkin’ blue flames) and grill your steaks!  Medium-rare is maybe 2-3 minutes per side, tops, depending on how hot it is.  Check the thick part of one of the steaks to be sure.
    4. Remove from grill a little before you think you need to: steaks will continue to cook for a few minutes after they come off the grill.

    Presentation

    1. Plate the steaks and top with more of the chimichurri. Believe me, you will want some of it included with every bite you take.
    2. As a side, we usually go with yellow saffron rice.  I have a specific brand that I prefer (Vigo), but any yellow saffron rice will do.  To add extra flavor, I make the rice with chicken broth instead of water.  It makes a big difference in the flavor.
    3. Top with more chimichurri.

    Enjoy!

    This entry was posted on Tuesday, March 9th, 2010 at 10:00 pm and is filed under Recipes. Both comments and pings are currently closed.

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