Skirt Steak with Red Chimichurri
1-1 ½ pounds skirt steak
2 garlic cloves - crushed
1 cup greek yogurt
1 package flatbread or Naan
Fresh cilantro sprigs for garnish
¼ cup roasted piquillo peppers or red peppers
1 cup cherry tomatoes
¼ cup red onion - chopped
1 garlic clove - chopped
3 tablespoons parsley - chopped
3 tablespoons cilantro - chopped
½ teaspoon chili flakes
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Pinch salt and freshly ground pepper
To prepare the sauce: Place all ingredients in a food processor and process just until incorporated and slightly chunky. Taste for salt and pepper.
To prepare the skirt steak: Place on a sheet pan, salt and pepper, spread crushed garlic over and drizzle with olive oil - let rest 30 minutes to 1 hour before grilling.
Preheat grill or grill pan on high heat - very important to have hot grill because the skirt steak needs a good sear - 4-7 minutes per side. Then the steak must rest 6-8 minute before slicing. Slice the meat against the grain into strips about ¼ inch thick. While meat is resting grill flatbread over medium heat.
To serve: Serve with skirt steak over flatbreads with a dollop of greek yogurt, chimichurri sauce and fresh cilantro. Serves 4.
Kunde Family Winery Cabernet Sauvignon or Kunde Family Winery Meritage 202