With Chimichurri and Grilled Summer Vegetables
Serves 4This classic, Argentine beef dish is simple and easy to prepare, thanks to the quick cooking cut of flavorful meat. Throw on some simply sliced, olive-oil brushed vegetables, and you will have an amazing meal that can go on and off the grill in mere minutes.
Ingredients
Chimichurri
- 1/3 cup Parsley, flat leaf, leaves only, finely chopped
- 3 cloves Garlic, finely minced
- 2 Tbsp. Extra Virgin Olive Oil, plus additional for grilling vegetables
- 1 Tbsp. Red Wine Vinegar
- 1/2 tsp. Oregano, dried
- 1 tsp. Chives, fresh minced
- 1/2 Lemon, fresh, juice of
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
- 4 Skirt Steaks
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
- 1 ear of Corn, husked, sliced ½-inch thick
- 1 Red Bell Pepper, cored and seeded, cut into 8 ea. 4x2-inch strips
- 1 Zucchini, medium-sized, ½-inch-thick slices
- 1 Yellow Squash, medium-sized, ½-inch-thick slices
- 1 Onion, medium, peeled, ½-inch-thick slices
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
Directions
- In a small bowl, whisk together (well) the first set of ingredients.
- On a clean tray, pour half of the chimichurri sauce over the skirt steaks. Flip to coat. Cover and refrigerate the meat until one hour before you are ready to grill the meat; remove it from the refrigerator and allow it to come to room temperature. Cover the rest of the chimichurri and reserve for serving with the grilled meat.
- Preheat the grill over high heat. Remove most of the chimichurri marinade from the surface of the steaks and season both sides of the meat with salt and pepper. Grill over high heat until dark-brown “marks” are seared onto the meat. Rotate the meat 90 degrees and cook until nicely browned again. Flip the meat and cook an additional minute. Check to see that the meat is nicely marked. Rotate the meat 90 degrees again and cook until the last set of marks is made and that the steaks are done to your liking. Remove to a platter and allow them to rest for 5 minutes
- Meanwhile, as the meat rests, brush the sliced vegetables with a little of the oil to coat and season liberally with salt and pepper. Grill the vegetables, much like the steak, until they’re marked and are crisp-tender.
- Serve the steaks and vegetables with the reserved chimichurri sauce.
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