Grilled Steak with Chimichurri Sauce and Orange Slices
The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
1. Combine the first 8 ingredients in a processor work bowl. Pulse on and off until the garlic and parsley appear to be minced and make a coarse paste.
2. Add the vinegar and olive oil, and pulse until well blended. Let the mixture sit for a few hours to allow the flavors to meld.
3. Brush steaks with 2 tablespoons of the sauce and let sit for 1/2 hour. Marinate skirt steak in half of the sauce for 3-4 hours to tenderize.
4. Cut the tops and bottoms off the oranges and cut away all of the rind, leaving a ball of orange. Slice the oranges horizontally into 1/4-inch slices. Set aside.
5. Grill the steak over medium-hot coals until medium rare (about 10 minutes per inch of meat.)
6. Slice the steak across the grain and place on the center of a platter. Place the orange slices around the meat and drizzle with some of the remaining chimichurri sauce.
Note: If you like, you may place some of the meat, sauce, and oranges in a tortilla and wrap it up, like eating fajitas. This is not traditional but fun!
Yield: 4 servings
- The acid in a marinade will help tenderize tougher cuts of meat. Tender cuts use the marinade for its flavor alone.
- Regardless of the tenderness of your meat, always slice meat on a diagonal to avoid cutting directly on the grain of the muscle, which would create long strings of chewy meat. This is most true with beef.