...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 ].
And now for something completely different:
He wants to come in.