Beware: This recipe is going to change your life. If you’re ok with stinky garlic breath that lasts for at least two days then please continue reading.
Like most of my recipes everything is eyeballed so I don’t know exact measurements. Sorry!
Serves 2-3 people
Prep Time: 15 minutes
- Skirt Steak
- 1 head of Parsley
- 4 to 5 cloves of Garlic (your personal preference I like mine extra garlicky)
- Half of a lemon
- Salt & Pepper
- Extra Virgin Olive Oil
This takes a little bit of patience but it’s totally worth it! Break away all of the Parsley leaves from the stems and toss the leaves into the food processor. Next add the garlic, lemon juice, and salt into a food processor. Before you start blending pour in a few tablespoons of the EVOO.
Now blend that bad boy up!!
Once everything is nicely chopped you can add more EVOO to get the consistency you are looking for.
And there ya go… You just made chimichurri!! Woooo-hoo!
Here comes the fun part….season your steaks! This is crucial for maximum tastiness!
Try to trim the excess fat off the steaks. If you skip this step your steaks may turn out a bit chewier then you like. Skirt steaks are generally a fatty type of steak so don’t kill yourself trying to cut off ALL the fat!
Lay out your skirt steaks on a baking sheet and season both sides with salt, pepper and chimichurri sauce.
How amazing do these look?
So what’s next?
This where the man steps in. I’m not allowed to come any where near MRod’s beloved grille, so you’re on your own with the grilling instructions.
I served these bad boys up with some sautéed asparagus, and black beans and rice.
We were so excited to dive into this meal I almost forgot to take a picture of the final product for you!
*Sidenote: The chimichurri is best when served cold on top of a warm stake, but you can also warm it up if you prefer*
Hope you all enjoy!