1/2 cup Olive Oil 3 tablespoons White Vinegar 2 Jalapenos (seeded and diced) 1 bunch Flat Leaf Parsley 1 clove Garlic (finely chopped) 1 Bay Leaf Sea Salt and Black Pepper 3 tablespoons chopped Cilantro
For the Chimichurri Sauce: Combine all the chimichurri ingredients in the bowl of a food processor, process for 1 minute, and set aside. The chimichurri may be prepared and kept refrigerated well it is used and may be prepared 3 days in advance. Be sure to keep refrigerated, and it will last for up to a week.
3 tablespoons Olive Oil 2 pounds Skirt Steak
For the Skirt Steak: Preheat a grill for 15 minutes or cast iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for 2 to 3 minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.
Serve by slicing the skirt steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.
Warm the tortilla in an oven, skillet or on the grill before serving on a platter. The sliced skirt steak is perfect when rolled in soft flour tortillas and served with sliced tomato, onion and watercress.
Helpful Tips: 1. Choose a skirt steak when you are looking for a cost efficient cut of meat with great marbling and flavor. 2. Chimichurri is a traditional Argentinian condiment similar to a salsa verde. Use a dry bay leaf in the sauce, but don't forget to remove the center stem. 3. Cut the steak across the grain for a tender piece of meat.