Friday, October 5, 2012

Skirt Steak with Parsley Chimichurri

Skirt steak is a great piece of meat because it's inexpensive (I see it on sale in my local market all the time) but it's delicious and versatile. A few weeks ago, I served it with coconut peas and rice and a frisee salad. I just salted and peppered the meat, slapped it on the grill for a few minutes, and then sliced it (against the grain) to serve. An easy way to make the steak a little fancier is a spicy chimichurri. The recipe is below, if you'd like it.

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