The Fourth of July for so many people is synonymous with grilling. Whether you are throwing burgers and hot dogs on the grill or churning out loads of steaks– or even in the great North Carolina tradition, cooking a whole pig for a pig pickin'. Can someone please have a pig pickin' and invite me? It's been far too long.
Today I have a recipe for a great, crowd pleasing skirt steak. These steaks are marinated over night, grilled to medium and sliced thin. They are delicious just like that but they are just about the best thing you will ever eat if you serve them with chimichurri sauce. The sauce is so simple there really are no excuses not to serve it. I know this recipe will be a winner for you as you celebrate with family and friends!
Skirt Steak with Chimichurri SauceSteak
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1 teaspoon freshly ground pepper
2 lbs skirt steak, flank steak would work well also
1 cup fresh parsley
3/4 cup extra virgin olive oil
3 Tbsp red wine vinegar
2 Tbsp dried oregano
1 1/2 tsp ground cumin
1 tsp salt
1/2 Tbsp minced garlic
1/2 Tbsp hot sauce
The night before: Combine all the steak ingredients except the steak in a bowl and whisk together. Add the steak into a large ziplock bag and pour the sauce over the steak. Close bag and move the bag around to coat the steak. Place in a baking dish to prevent spills and refrigerate over night, turning every few hours that you are not sleeping :)
Combine all the chimichurri ingredients in a food processor or blender and pulse until combined. Set aside. Remove the steak from the refrigerator about an hour before cooking to allow it to come to room temperature. Cook the steak on a hot grill for about 5-7 minutes on each side or until medium.
Allow the steak to sit for about 10 minutes before slicing. Slice against the grain at an angle for the best presentation. Serve with chimichurri sauce.
Sources: Steak recipe- Simply Recipes
Chimichurri Sauce- All Recipes