We had a few people over for dinner this past Friday night, and while I have heard that you are never supposed to serve something new at a dinner party, these were my best friends, so I thought that I could experiment on them. Everything I made was a first time attempt. It was a little nerve wracking, so I can see why people say not to do this. However, things turned out very well, if I do say so myself. I made skirt steak in a chimichurri marinade. I had been served this at a dinner party over the summer, and it was amazing. I googled chimichurri marinade, and several different recipes turned up. The main difference between the recipes was the use of vinegar or not. I chose one on www.epicurious.com that came from Bon Appetit. It wasn’t until after I had read and reviewed about 15 different recipes and chosen this one as the best that I realized it was a Matt and Ted Lee recipe. I should not be surprised as they are the best! The only thing that I did slightly wrong was not leave the meat on the grill long enough. I had bought about 4 lbs of meat in 2 pieces. The directions I had read said to grill for 5 minutes per side. I think my steaks were a little bit thicker but in fear of over cooking, I followed the 5 minute rule without checking the inside. It was a little rare for my taste, but I put the middle section of the steak under the broiler for a few minutes, and it was great. This is an awesome marinade and a delicious meal to serve- it will definitely be on my go to list!
Here is the recipe for the marinade.
Chimicurri Marinade
Ingredients:
1 teaspoon kosher salt plus more
3–4 garlic cloves, thinly sliced or minced
1 shallot, finely chhttp://thesouthwillrise.com/wp-admin/post-new.phpopped
1 Fresno chile or red jalapeño, finely chopped*
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Remove meat from marinade, pat dry, and grill.
