|Posted by Stacey @ Savory & Sweet on May 11, 2012 at 9:15 AM||comments (2)|
I love chimichurri. Garlicky, herby and packed with flavor. But when you add in the sweet and smokey roasted jalapeno, it takes your standard chimichurri to heaven status. Now imagine that heavenly sauce spooned over a perfectly cooked piece of steak. What's that? Oh, just angels singing.
2lbs Skirt Steak
1/2 Lime, juiced
1/2 Tablespoon Salt
1/2 Tablespoon Pepper
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1 Tablespoon Cilantro, chopped
3 Tablespoons Olive Oil
1 Cup Parsley, finely chopped
1/2 Cup Cilantro, finely chopped
3 Cloves Garlic, minced
2 Jalapenos, roasted, peeled and finely chopped
1/3 Cup Olive oil
1/2 Lime, juiced
1 Teaspoon Oregano
1 Teaspoon Salt, more or less to taste
1 Teaspoon Pepper, more or less to taste
Preheat oven to 450 degrees.
Place jalapenos on a sheet pan and leave in oven for 20-25 minutes.
Combine salt, pepper, garlic & onion powder in a small container or bowl. Sprinkle seasonings liberally over both sides of steak. Chop cilantro and also sprinkle on both sides along with the juice of a half of a lime. Leave aside to marinade.
To make chimichurri, finely chop parsley, cilantro and garlic and add to a bowl. Once jalapenos are out of the oven, set aside in a plastic bag so the steam losens the skin of the peppers. When ready, cut the top steam of the pepper off and slice down one side. Using the knife, scrap the all the seeds out and throw away. Finely chop pepper and add to bowl. Squeeze in the juice of one half of a lime. Sprinkle oregano, salt and pepper to taste. Pour in olive oil and mix well with a fork. You can add more or less oil depending on how thick or loose you like the sauce to be.
Preheat a large skillet on medium heat. Add olive oil when warm, and place steak in pan. Cook steak for 5-6 minutes on each side for a medium temperature. When cooked, set aside on a plate covered w/ aluminum foil, and let rest for at least 5 minutes before cutting.
To serve, take pieces of cut steak and spoon on top as much desired chimichurri sauce. Served with a side of yellow rice.
|Posted by Stacey @ Savory & Sweet on March 13, 2012 at 8:35 PM||comments (0)|
The perfect accompaniment to an ice cold margarita!
4cloves Garlic minced
3Tablespoons Fresh Cilantro
3-4lbs Skirt Steak
2Tsp Fresh Ground Pepper
1Small Can Chipotle Peppers in Adobo Sauce
2Tablespoons Sour Cream
1Small Red Onion
1Tablespoon Olive Oil
1Pkg Small Soft Taco Tortillas
Mince garlic and cilantro and rub all sides of the steak. Squeeze juice of one halfof a lime over the steak. Season with salt and pepper. Set steak aside to marinate. To make chipotle sauce, start with mayo in a medium bowl. Chop 3-4chipotle peppers, depending on desired heat and add to mayo. Stir in 1 tablespoon of the adobo sauce. Add sour cream and 1 tablespoon of lime juice.Set aside. Thinly slice avocados and red onions, and also put aside. Preheat a cast iron skillet to med – med high heat. Add a small amount of oil to pan. Sear steak for a couple minutes on each side, depending on desired doneness. Set steak aside to rest. Slice steak when ready to assemble tacos. Spread chipotle mayo on soft tortilla and add steak, onions and avocados.