Ingredients
- 1 cup extra-virgin essential olive oil
- 2/3 cup sherry wine vinegar
- two tablespoons fresh lemon juice
- 1 cup chopped flat-leaf parsley
- 4 tablespoons chopped fresh tulsi leaves
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic clove
- two tablespoons minced shallots
- 3/4 teaspoon fresh cracked pepper
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (1 3/4 to two-pound) skirt steak
Directions
Within the bowl of the mixer. combine the essential olive oil, sherry vinegar. fresh lemon juice. parsley, tulsi, oregano, garlic clove and shallots. Pulse until well blended but don't puree. Add 1/4 teaspoon from the pepper, 1/2 teaspoon of salt, and also the crushed red pepper. Remove 1 cup from the chimichurri sauce in the processor and transfer to some non-reactive bowl, cover with plastic wrap and reserve at 70 degrees for approximately 6 hrs. (If cooking steak a later date, refrigerate sauce and go back to 70 degrees before serving.)
Season the steak with 1 teaspoon from the kosher salt on every side, in addition to 1/4 teaspoon from the pepper per side and put inside a large, resealable plastic bag. Add some remaining chimichurri sauce in the processor. Seal bag and refrigerate the steak not less than 2 and as much as 4 hrs.
Preheat a grill to medium heat.
When the steak has finished marinating, take it out of the refrigerator and allow it to arrived at 70 degrees for half an hour. Brush the surplus chimichurri sauce from the steak and hang the steak within the hot grill. Prepare for six minutes around the first side. Rotate the steak 45 levels, and prepare another 6 minutes. Turn the steak over and then prepare before the steak is completed, about six to eight minutes for medium-rare. Once cooked, lay the steak on the clean cutting board, and let it rest for five to seven minutes before slicing over the grain into 2-inch wide strips. Serve with crusty bread and also the reserved chimichurri sauce.
Recipe thanks to Emeril Lagasse, 2005