Tank Cooks Grilled Skirt Steak with Chimichurri Sauce

Thanks, Matthew LaMantia, for the recipe. 

Send recipes to NJTank99@gmail.com. 

Served with Chimichurri Sauce 

Ingredients 

• 3lbs skirt steak 
• Orange Juice 
• 5 cloves of garlic, whole 
• 3 tablespoons cumin 
• Handful of chopped Cilantro 
• 2 limes squeezed 
• Spices of choice 

Directions 

1. Combine the above ingredients for the marinade in a blender. 
2. Place skirt steak in a zip-lock storage bag. Marinate for no less than 4 hrs and no more than 24 hours. 
3. Grill on high heat, cooking through till charred all the way, both sides.

Chimchurri Sauce

Ingredients 

• 1 cup parsley leaves
• 1 tbsp oregano leaves
•  4 garlic cloves, minced 0 – 2 tsp red pepper flakes (optional – adjust to taste)
• 1/4 cup  red wine vinegar 
• 1/2 tsp salt 
• Black pepper 
• 1/2 cup extra virgin olive oil

Directions 

1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped. 
2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use; overnight is even better. 
3. Store in an airtight container in the refrigerator and use within 3 days