Skirt Steak with Chimichurri Sauce and Barley Pilaf

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 servings of steak with chimichurri sauce.

Ingredients

 * 1 pound skirt steak
 * ¾ cup frozen peas, thawed
 * 2 oz jar diced pimentos
 * 2 tbsp of chimichurri sauce
 * 1 tsp chopped oregano
 * ¼ tsp pepper

Chimichurri sauce

 * 3 cloves garlic
 * 1 jalapeno chile, seeded and ribs removed
 * ¾ cup flat leaf parsley
 * ¼ cup oregano leaves
 * ¼ cup olive oil
 * 3 tbsp sherry vinegar
 * 2 tbsp lemon juice
 * ¼ tsp salt
 * ¼ tsp pepper

Barley pilaf

 * ½ cup barley
 * 2 cups chicken broth

Chimichurri sauce

 * 1) In a food processor, pulse garlic and jalapeno until finely chopped.
 * 2) Add parsley and oregano, pulse until coarsely chopped.
 * 3) Add oil, vinegar, juice, salt and pepper.
 * 4) Pulse until a uniform consistency.

Steak

 * 1) In a plastic bag, combine steak, ¼ cup sauce.
 * 2) Seal and shake to coat meat.
 * 3) Refrigerate 4 hours.
 * 4) Cover and refrigerate remaining sauce.
 * 5) Heat a outdoor grill.
 * 6) Coat grill rack with oil.
 * 7) Grill steak until done.
 * 8) Let rest, tented with foil 5 minutes before slicing.

Barley pilaf

 * 1) Simmer barley in chicken broth, covered until tender.

To serve

 * 1) Thinly slice steak.
 * 2) Serve with remaining sauce on the side and barley pilaf
 * 3) Stir in peas, diced pimientos, chimichurri sauce, oregano and pepper.
 * 4) Let stand covered 5 minutes before serving.