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
Directions[]
Chimichurri sauce[]
- 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.
Steak[]
- In a plastic bag, combine steak, ¼ 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 minutes before slicing.
Barley pilaf[]
- Simmer barley in chicken broth, covered until tender.
To serve[]
- Thinly slice steak.
- Serve with remaining sauce on the side and barley pilaf
- Stir in peas, diced pimientos, chimichurri sauce, oregano and pepper.
- Let stand covered 5 minutes before serving.