A very wonderful and bright dish. The chimichurri sauce carries tangy vibrant flavors that make the lean and tender skirt steak melt in your mouth. The fingerling potatoes are roasted very simply with cracked pepper and sea salt and lime zest then coated with fresh lemon juice and extra virgin olive oil while they are hot; they are really great to balance out the spice of the red pepper in the chimichurri. This is a really wonderful meal to enjoy outside next to the barbeque with a nice cool beer 🙂
Heres what ya need:
1 – 1 1/2 lbs skirt steak
1 red onion, medium dice
2 clove garlic, minced
red wine vinegar
s and p
red pepper flake
Heres what you do:
1. Make the Chimichurri sauce in a big batch, enough to marinate the steak and enough to have at least a cup or so to sauce right before serving. In a mixing bowl combine red onion, chopped parsley, garlic, and red pepper flake. Pour over 1 cup red wine vinegar and 3/4 cup olive oil and mix well. Marinate steak anywhere from a couple hours to overnight.
2. Pre heat oven to 350 degrees F.
3. Wash potatoes and dry well. Toss with olive oil seal salt and crack pepper and place on baking sheet. Bake for 15-20 minutes, under fork tender.
4. Fire up grill or cast iron pan and get it smoking hot. Grill marinated steak 3 minutes per side with the lid closed to get a nice hot pink center. Skirt steak is best served medium rare. Cooking it too long causes it to get tough and not fun to eat. Let the steak rest, do not cut into it, it can rest for 5-30 minutes before slicing. Be sure to slice against the grain to get a nice clean and tender cut.
5. Pull the potatoes from the oven and hit them with some salt and a squeeze of half a lemon. Hit em with a touch of olive oil and some chopped parsley and they are good to go!