Thursday, August 12, 2010

Skirt Steak with Red Pepper Chimchurri

Skirt steak is the cut that is used most often for Fajitas and other Mexican foods. It can be tough but is full of flavor, so grilling and broiling are preferred ways to use this meat.

Non stick cooking spray
1 lb. neef skirt steak, visible fat removed
1 clove garlic, peeled and cut in half
1/3 t. salt
1/2 t. black pepper
1 c. diced roasted red bell pepper
1 T. minced onion
1 T. capers
1 1/2 T. olive oil
1 T. white wine vinegar
1 clove garlice, minced

1. Preheat broiler or grill. Spray broiler pan. Rub steak on both sides with garlic clove. Season with salt and black pepper. Place steak on broiler or grill. Cook 5-6 minutes on each side; turning once. Internal meat temperature should reach 145 degrees F. Remove meat and let rest 10 minutes.

2. Make a chimichurri by mixing pepper, onion, capers, olive oil, vinegar, minced garlic, and black pepper to taste in a bowl.

3. Slice steak thinly across the grain and place on serving plate on serving platter. Top with chimichurri.

YIELD: 4 servings.

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