Best Chimichurri Skirt Steak With Grilled Shishito Peppers Recipes

Chimichurri Skirt Steak with Grilled Shishito Peppers image

Provided by James Briscione

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
3 scallions, roughly chopped
2 cloves garlic
1 small bunch cilantro, stems included, roughly chopped (about 1 1/4 cups)
1/3 cup plus 1 tablespoon olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 3/4-pound skirt steak, cut into 4 pieces
12 ounces shishito peppers
1/2 teaspoon ground Aleppo pepper or chili powder
Juice of 1/2 lime

Steps:

Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
Preheat a grill pan over medium-high heat and brush the grates with oil.
Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.

Grilled Skirt Steak with Chimichurri image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

2 lbs. beef skirt steak
6-8 peeled garlic cloves
1 bunch parsley, washed and stemmed
1/4 cup fresh oregano leaves
pinch crushed red pepper flakes
2/3 cup olive oil
1/3 cup red wine vinegar
2 Tbs. fresh squeezed lime juice
salt and pepper to taste

Steps:

Season beef with salt and pepper and place it into a ziptop bag.
In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.