CHIMICHURRI SKIRT STEAK WITH SAUTEED FENNEL, GREEN BEANS AND TOMATOES
Steps:
- For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce.
- For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours.
- Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias.
- For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath.
- Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted.
- Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side.
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