Serving Size: 10 oz. steak
Prep Time: 15 minutes
Cooking Time: 15 minutes
Pickled Red Onions
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.
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.
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.