Michael Lomonaco's Skirt Steak Tortilla with Chimichurri Sauce
- For the Chimichurri Sauce:
- 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 Skirt Steak:
- 2 pounds Skirt Steak
- 3 tablespoons Olive Oil
- 1 package 6-inch soft Flour Tortillas
- 1 Tomato (sliced)
- 1 small Bermuda Onion
- 1 bunch Watercress (chopped coarsely)
- 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.
- 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.