Recipe: Argentinean Marinated Skirt Steak

CHARLOTTE, NC (WBTV) - Block & Grinder Argentinean Marinated Skirt Steak

From Chef Mike Courie at Block and Grinder

Chimichurri Marinade

2 Tbl Chives minced

2 Tbl Parsley Minced

2 Tbl Rosemary Minced

2 Tbl Thyme minced

Juice of One lemon

1 Tbl Salt

1 Tbl Pepper

2 Cups of Red Wine Vinegar

2 cups Soy Oil

Combine all ingredients, except oil, in mixing bowl,slowly add oil while whisking to create an emulsion

Place skirt steak in a non-reactive container (When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic, or stainless steel.) Or zip-lock bag.

Pour marinade onto steak, and refrigerate for 2-4 hours.

Heat grill or skillet to medium heat and cook steak 2-3 minutes on either side for medium temperature.

Allow steak to rest for 5-10 minutes before slicing, to allow the proteins to relax and hold the steaks natural juices.

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