How to make skirt Steak with chimichurri sauce a quick, easy meal made for the grill

I swore I was going to eat a little less meat. I guess I shouldn’t swear.

A spontaneous invitation to visit friends in the Tetons threw a wrench into my plans. As they say, carpe diem — or seize the day, pack your bags, and buy some nice wine to bring as a hostess gift. And make that red wine, because in that mountainous neck of the woods, you will be eating cowboy-sized portions of red meat.

I am convinced that the Rocky Mountains’ high altitude, dry air and vast landscape will make anyone (who is predisposed) into a ravenous carnivore. Bison, buffalo, elk and beef have a place on all menus. But if you are not a meat-eater, no worries. This is the land where the Snake River does its snaking, as it winds and loops its way along the border of Wyoming and Idaho, stocked full of bass and trout. 

But this story is about the meat. 

Since I cook, I took on the meal preps for this trip, and for one dinner I prepared this skirt steak recipe. Skirt steak is one of the easiest (and tastiest) cuts of beef to grill. It’s a thin, long cut that requires mere minutes on the grill. It also loves a good marinade, which is an easy do-ahead prep. Soak the meat in the marinade in the morning, and let the flavors infuse and tenderize the meat all day while you go about your business (or in our case, have some outdoor fun).

For this meal I made a simple blend of soy, brown sugar, lime juice and Sriracha — a magical combo of salt, sweet, sour and heat. After a day of marinating, the steak was ready for the grill, accompanied by a fresh green chimichurri sauce, easily blitzed in a food processor. …read more

Source:: Chicago Sun Times

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