Skirt Steak with Chimichurri Sauce and Barley Pilaf

SKIRT STEAK WITH CHIMICHURRI SAUCE

3 cloves garlic 1 jalapeno chile, seeded and ribs removed 3/4 cup flat leaf parsley 1/4 cup oregano leaves 1/4 cup olive oil 3 tbs sherry vinegar 2 tbs lemon juice 1/4 tsp salt 1/4 tsp pepper 1 pound skirt steak

In a food processor, pulse garlic and jalapeno until finely chopped. Add parsley and oregano, pulse until coarsely chopped. Add oil, vinegar, juice, salt and pepper. Pulse until a uniform consistency. In a plastic bag, combine steak, 1/4 cup sauce. Seal and shake to coat meat. Refrigerate 4 hours. Cover and refrigerate remaining sauce.

Heat a outdoor grill.* Coat grill rack with oil. Grill steak until done. Let rest, tented with foil 5 min. before slicing. TO SERVE---Thinly slice steak. Serve with remaining sauce on the side and BARLEY PILAF---Simmer 1/2 cup barley in 2 cups chicken broth, covered until tender. Stir in 3/4 cup frozen peas, thawed, 2 oz jar diced pimientos, 2 tbs of chimichurri sauce, 1 tsp chopped oregano and 1/4 tsp pepper. Let stand covered 5 min. before serving. MAKES 4 SERVINGS OF STEAK WITH CHIMICHURRI SAUCE.*

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 * Catsrecipes Y-Group