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Marinate Greensbury's organic, grass-fed skirt steak in chimichurri sauce. It only takes 15 minutes and the steak is delivered straight from farm to your table.
32oz Greensbury Organic Grass-Fed Skirt Steak
Chimichurri Sauce (recipe below)
Salt & pepper
1 cup extra-virgin olive oil
2/3 cup cherry wine vinegar
2 Tbsp lemon juice
1 cup flat-leaf parsley (chopped)
4 Tbsp fresh basil leaves (chopped)
1 Tbsp fresh oregano (chopped)
3 Tbsp minced garlic
2 Tbsp minced shallots
3/4 Tbsp black pepper
2 1/2 Tbsp kosher salt
1/4 Tbsp crushed red pepper
In a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots. Pulse until well blended.
Add ~¼ teaspoon black pepper, ~½ teaspoon salt and crushed red peppers and mix.
Pour ~1 Cup of the chimichurri sauce into a glass or metal bowl, cover with plastic wrap and leave at room temperature for up to 4-6 hours. (If making ahead of time, can be kept in the refrigerator for several days but be sure to return to room temp before serving.
Cut the skirt steak into portion sizes that will fit on your grill. Dry thoroughly with paper towels.
Season the steak on both sides with salt and pepper.
Place the steak in a resealable plastic bag (e.g., gallon-sized freezer bag) or airtight food storage with an airtight lid and pour the remaining chimichurri sauce over the steak.
Seal the bag (or put the lid on the container) and refrigerate for at least an hour or up to 4-6 hours. Don’t be afraid to give the bag or a container a shake to ensure the marinade is well distributed over the all the steaks and on all sides.
When ready to cook, remove the steak from refrigerator and allow to come up to room temperature (usually takes about 30 minutes)
Preheat your grill, or grill pan, over medium heat.
Remove the steak from the marinade and brush off any excess marinade.
Place the steaks on the grill and let them cook for about 5-6 minutes (don’t touch the steaks while they cook, resist the urge to poke them or move them around)
Flip and let cook for another 5-6 minutes (again, don’t touch while they’re cooking)
Cook to medium “doneness” or an internal temperature of about 140 degrees. If steak isn’t done, flip again and cook for a few more minutes or until it reaches 140 degrees, medium “doneness”
Remove from the grill and place on a plate or cutting board and allow to rest for at least 7-10 minutes before cutting.
When ready, slice the skirt perpendicular to the length of the steak and into strips that are about 3 fingers wide (1 ½ to 2 inches wide)
Serve with the reserved chimichurri sauce either on the side and/or drizzled over the top of the steak slices.