Grilled Steaks With Chimichurri Sauce – Malibu Beach Recovery Diet
- 11/2 cup Spanish olive oil
- Juice of 2 limes
- 11/2 cup finely chopped fresh parsley
- 8 cloves garlic, finely chopped
- 2 shallots, minced
- 2 Tbsp each finely chopped fresh basil, thyme, and oregano
- Salt and pepper to taste
Combine the ingredients in a bowl or in a food processor and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.
2 lb skirt steak, cut crosswise into 3 equal portions
Salt and pepper
Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.
Preheat the grill to high. Let the steak come to room temperature. Remove it from the marinade and wipe with a paper towel. Season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side.
Chef Licia Jaccard
Malibu Beach Recovery Centers