...and the reason that this blog post celebrates deconstructed chimichurri is that I forgot to take a final photo of the meal. Tres artistique, non?
That is what happens when you don't eat lunch.
Chimichurri Skirt Steak
A Fritter Original
1 3/4 pound skirt steak
1 cup extra virgin olive oil, plus 1 tablespoon, divided
1 small shallot, finely chopped
2 cups of chopped parsley
1 tablespoon minced garlic
4 tablespoons of lemon juice
1/2 cup red wine vinegar
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
First, make the chimichurri by combining the 1 cup of olive oil, chopped parsley, shallot, garlic, lemon juice, red wine vinegar, red pepper flakes, and salt and pepper in a bowl. Allow the ingredients to rest together for about 20 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Place the skirt steak into the skillet and cook for 5 minutes on one side, then turn and cook for another 4 minutes on the other. Remove and cover the meat for 3 minutes.
Serve the skirt steak with chimichurri slathered on top.
Picture of meal [ here ].
Hmph.
And now for something completely different:
He wants to come in.
4 comments:
lol too funny. Do you share the problem I face of a hungry spouse who says "damn the photos! let's eat!" ?
omg thats so funny..the food looks great, as always..
Giff--Ha! Actually, the hungry spouse usually gives me a two-minute window in which he doesn't say anything, just waits patiently, then after that, he begins to drop broad hints like, "Damn the photos!" This time, I was the problem--everything looked so great, I dove in without touching the brakes!
Kelly--thanks! Hope you can imagine a lovely plated meal :)
I've had a craving for chimichurri.
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