SHOW TRANSCRIPT

One of my favorite dishes for entertaining is a pan-seared skirt steak with a chimichurri sauce. Now, I know that sounds complicated, but it's super simple to prepare. Really for this dish, the chimichurri is the star of the show. If you're not a huge fan of steak, you can serve this on grilled chicken, or pork, or fish or even grilled vegetables. To start out, I've got a quarter cup of finely diced red onions. I've also got two cloves of finely minced garlic. And what I wanna do is I wanna add in a quarter cup of red wine vinegar, and ideally, I like to add this about five to ten minutes before. What that does is it basically kind of quickly pickles the onion and garlic, and it takes out some of that astringent flavor. We're gonna hit it with a little kosher salt Add some fresh cracked pepper. And then for some green, I'm just gonna dd in some roughly chopped parsley. So the last step is we're gonna stream in about three-quarters of a cup of really good extra virgin olive oil. So you can kinda think of this as basically like a vinaigrette. We've got one part acidity from the red wine vinegar and three parts olive oil. All right, so now let's talk steak. I'm using a cut called skirt steak, and if you've never used this before, you should give it a try. Number one, it's super affordable. Usually comes in at half the cost of the more expensive cuts like filet mignon or ribeye. Number two, it takes really, really well to a marinade or high heat Beef. So I'm just gonna give it a quick drizzle of some extra virgin olive oil and I'm gonna season it pretty liberally on both sides with kosher salt and some fresh cracked pepper. Okay, so my skillet is screaming hot. I'm just gonna go ahead add this straight in. And the key is, I don't want to fuss with it. Just about two minutes on this side. We'll give it a flip. Another a couple of minutes, and it'll be perfectly cooked through. So it's my favorite time, it's time to eat. The steak has been resting for about five minutes. I'm just gonna go ahead and slice this pretty thin, and what I like to call against the grain or on the bias here. So let's finish this up, it's time to rock and roll, just gonna take this sliced steak and put it on my platter And that beautiful Chimichurri sauce that we made earlier. What I like to do is just pour this directly on top of the steak. So there you have it, effortless, affordable, pan-seared skirt steak with a Chimichurri sauce. [MUSIC] [BLANK_AUDIO]
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