SKIRT STEAK WITH CHIMICHURRI

Chimichurri is a popular South American green sauce, traditionally served with barbecued beef. It’s versatile flavour also works well as a pasta sauce, or as a marinade for chicken or fish.
Prep:
10 minutes
Cook:
15 minutes
Serves:
4

Ingredients

4 skirt steaks (about 200 grams each), at room temperature

1/4 cup Olive Oil for brushing steaks

for the chimichurri:

1 bunch flat leaf parsley

25 millilitres Red Wine Vinegar

2 tablespoons Farro dried oregano

1 teaspoon Farro dried chilli flakes

120 millilitres Olive Oil

Method

to make the chimichurri:Blend parsley, oregano, vinegar and chilli flakes in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight containerto cook the meat:Heat a barbecue or chargrill pan to medium-high heat. Brush steaks with olive oil and season with salt and pepper. Place steaks on barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6-8 minutes). Transfer to a plate to rest for 10 minutes then thinly slice. Serve with chimichurri and homemade thick cut potato chips