Sobrinha skirt steak with dealer's choice chimichurri

Brent Downs, CGCS, and Andra Swarts, CCC

Otter Creek Golf Course

Ingredients

For the steak

• 2 to 3 pounds skirt steak, trimmed of excess fat
• Salt and pepper to season
• Olive oil

For the chimichurri

• 1 cup rough chopped flat-leaf parsley
• 1 cup rough chopped cilantro
• 8 garlic cloves
• 6 tablespoons red wine vinegar
• 11/3 cup olive oil
• 2 sliced shallots
• 2 tablespoons fresh lime juice
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon dried oregano

For low heat

• 1 coronado chili pepper, topped

For medium heat

• 1 tablespoon red chili flakes

For high heat

• ½ rocoto chile, seeded and topped

Instructions

For the chimichurri

• If you want to improve the depth of flavor on the chimichurri, roast the onions and fresh chiles (if using) on the grill first.
• Add all items to a food processor or chopper, except for olive oil.
• Start the processing at a slow speed, and slowly pour in the oil to give it a chance to combine properly.
• After 30 seconds of processing, pour the contents of the processor into a storage container, reserving ½ cup of the sauce for the steak marinade.

For the steak

• Using the ½ cup of chimichurri, place the skirt steak in a sealable bag, pour the ½ cup of chimichurri over, toss to coat, press the air out of the bag and seal — allow to marinade from 2 to 8 hours in refrigerator.
• A half hour before grilling, pull steak out of marinade and discard marinade. Preheat the grill to 450 degrees, add olive oil and salt, and pepper the steaks.
• Place the steaks on the grill. If you have a grill-safe container, you can also heat up the remaining chimichurri sauce.
• After 3½ minutes, rotate the steak 90 degrees for grill marks. After 7 minutes, flip the steak. Rotate again on the other side after 3½ minutes.
• After 15 minutes, check for doneness. Skirt steak should be grilled to minimum 140 degrees for medium. Medium-rare or less will cause the steak to be tough and chewy.
• Allow steak to rest. Loosely tent with foil and allow to rest for 10 minutes. After steak has rested, slice the steak into thin strips perpendicular to the grain of the steak. Spoon warm chimichurri over steak slices and serve.