This recipe is derived from two sources. First, from my experience of working at the chain, Chili’s Bar & Grill and secondly, from an Argentinian steakhouse I went to in Fort Lauderdale a while ago. Chimichurri is a type of ‘sauce’ used all over Latin America for grilled meats and veggies. It is composed of two of my favorite ingredients, cilantro and lime, and goes well with my version of grilled skirt steak. It also goes well with pork and chicken. Recipes like this and others can be found on my food blog, TangySweetFoodLove. You can click on the picture for a closer view.
Skirt Steak and Chimichurri
Serves 2
1/2 Lb. of Skirt Steak
1 Tbl. of Olive Oil
1 Tbl. of Red Wine Vinegar
3 tsp. of Cumin
2 tsp. of Garlic Powder
2 tsp. of Oregano
1 tsp. of Paprika
1 tsp. of Cinnamon
- Sprinkle all of the spices, herb, oil, and vinegar over both sides of skirt steak
- Wrap in plastic wrap and refrigerate for at least an hour
- In a large skillet, heat a small amount of canola oil to high
- Cook both sides of skirt steak until desire doneness
(Can also be cooked on a grill or BBQ)
Chimichurri Sauce
1 Bunch of Fresh Cilantro
3 Cloves of Garlic
Juice of 2 Limes
1 Tbl. of Salt
1 tsp. of Brown Sugar
Olive Oil
- In a blender, place all ingredients and blend well
- Refrigerate for at least an hour
- Serve atop grilled skirt steak…or pork…or chicken
