I have been off the grid this week in Templeton, California where Isaac and I have been celebrating one year from my stroke and Valentine’s Day all in one. Right before we left town, we made an authentic Nicaraguan dinner to celebrate Maya’s homecoming. The meal consisted of the national drink of Nicaragua, skirt steak with chimichurri sauce, fried plantains, and gallo pinto (rice and beans). Here is my recipe for Skirt Steak. The chimichurri sauce is easy to make in your blender or food processor and brings a bright and citrus punch to the grilled steak. We make this all summer long when we feel like something fresh and easy to put together. Poor Isaac had to shovel through the snow to get to our grill in February, so I would recommend making this when the snow melts!
Maya’s Chimichurri Steak
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon black pepper
2 1/2 teaspoons salt
1/4 teaspoon crushed red pepper
1 ( 2-pound) skirt steak
In a Vitamix blender or food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until blended. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and save in the refrigerator to pour over the steak when you serve it.
Season the steak with 1 teaspoon salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a glass 9 by 13 baking dish. Add the remaining chimichurri sauce. Cover with plastic wrap and refrigerate the steak for at least 2 and up to 4 hours.
Preheat a grill to medium heat.
Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with reserved chimichurri sauce.