Summer Barbeque with COLlive

Bitayavon Magazine

Argentinian style skirt steak

Serves: 6

Kosher skirt steak is very salty. If you like salty cuts of meat this one is for you. Therefore if marinating with chimichuri or any other marinade make sure that it is salt free.

2 pounds skirt steak
½ cup chimichuri marinade

Rub marinade all over skirt steak and leave a few hours or overnight
Heat grill to high
Cook skirt steak 3 minutes per side for medium rare; a bit longer if you like it more well done
Serve with remaining chimichuri as a dipping sauce

Chimichurri

Serves: 2 cups

Chimichurri is reminiscent of pesto without the nuts and with the addition of vinegar and onions. It is a versatile condiment that can be served as a dipping sauce, marinade, and sauce.

1 large bunch of fresh flat leaf parsley about 2-3 cups of parsely
8 cloves of garlic, peeled
1 very small onion
4 tablespoons red wine vinegar
1 teaspoon coarse salt
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Serving Suggestion: Serve in grilled pizza dough with grilled corn and guacamole – recipes in Bitayavon’s summer issue.