Grilled Skirt Steak Churrasco Style with Pickled Onions and Creamy Chimichurri

Grilled Skirt Steak Churrasco Style with Pickled Onions and Creamy Chimichurri

July 12, 2018

Serving Size: 10 oz. steak

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

  • 4 each 10 oz. Skirt Steaks  
  • T.T. Ground Cumin
  • T.T. Ground Chili Powder
  • T.T. Sea Salt
  • T.T. Ground Black Pepper
  • 2 oz. Blended Olive Oil  


Pickled Red Onions

Ingredients

  • 1 lb. Red Onions, thinly sliced into rings
  • 1 1/2 cp. White Vinegar
  • 1/2 cp. Sugar
  • 1/2 Cinnamon Stick
  • 1 ea. Bay Leaf
  • Pinch, Red Pepper Flake


Method
Blanch red onions in salted simmering water for 30 seconds. Drain in colander and cool.
In a separate saucepan combine the vinegar, sugar and spices.
Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
Pour vinegar mixture over drained onions.
Transfer to holding pan, cool and refrigerate.
 
Creamy Chimichurri

Ingredients

  • 1 Tbsp. Fresh Cilantro, finely chopped
  • ½ Tbsp. Fresh Oregano, finely chopped
  • 1 Tbsp. Fresh Flat Parsley, finely chopped
  • 1 tsp. Fresh Garlic, minced
  • 3 oz. Sour cream
  • 3 oz. Mayonnaise
  • 2 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Fresh lime Juice
  • TT, Sea Salt
  • TT, Ground Black Pepper


Method
Add cilantro, oregano, parsley, sour cream and mayonnaise to mixing bowl and whisk together. Continue whisking and in a thin stream, pour in vinegar and lime juice. Adjust with salt and pepper and refrigerate.
 
To Assemble
Season skirt steaks T.T. (to taste) with cumin, chili powder, salt and pepper.
Brush steaks with blended olive oil and place over hot grill.
Grill to desired doneness and let rest for five minutes.
Lay skirt steak on plate and spoon 1 ½ Tbsp. of creamy chimichurri over steak.
Place 1 oz. pickled onion rings over steak and serve.
 
Garnish with cilantro leaves and lime wedges.

 

Recipe by: Chef Paul Scheible from Cheney Brothers Inc.



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