This recipe combines two great recipes ... a marinade from Alton Brown and a quick Chimichurri from Orie's blog. It took one hour to marinade and two minutes to cook (although this was RARE!). I liked it a lot and it satisfied my steak craving. I made mushrooms and zucchini with this.
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper (I left this out), cumin, and sugar. In a large, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. On a very hot pan, cook 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
You can stop there or make this while you're waiting the hour for the marinade to work. It needs to sit at room temp for an hour.
2 Tablespoons finely chopped garlic
1 bunch of fresh flat-leafed parsley, chopped
1/4 cup freshly squeezed lemon juice
2 Teaspoons crushed red pepper (I left this out)
1/2 Cup extra virgin olive oil
Freshly ground black pepper
Pinch of salt (optional)
2 Large Flat Iron Steaks, preferably grass-fed
Place the garlic, parsley, and red pepper in a bowl. Pour in the lemon juice and stir to combine. Pour in the oil and whisk vigorously. Season with pepper and salt (if using). Allow the chimichurri to sit a room temperature for an hour or so at room temperature. Look at Orie's site to see the photo of this awesome meat! I have to admit, mine looked as good as the photo.
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