Skirt Steak Marinade With Chimichurri Recipe: Elevate Your Grilling Game

Grilling enthusiasts and food connoisseurs alike can agree that a perfectly marinated skirt steak cooked to perfection is a true delight. When combined with the vibrant flavors of a classic chimichurri sauce, you’re in for a culinary journey that bursts with taste and succulence. Let’s dive into the world of skirt steak marinade with chimichurri – a recipe that will elevate your grilling game to new heights.

Table of Contents

1. Introduction to Skirt Steak Marinade With Chimichurri
2. The Skirt Steak Advantage
3. Crafting the Skirt Steak Marinade
   • Ingredients for the Marinade
   • Marinating the Skirt Steak
4. Chimichurri: A Flavorful Herb Infusion
   • Ingredients for Chimichurri Sauce
   • Preparing the Chimichurri
5. The Culinary Symphony: Marinated Skirt Steak and Chimichurri
6. Grilling and Serving
7. Tips for a Grilling Masterpiece
8. Frequently Asked Questions (FAQs)

1. Introduction to Skirt Steak Marinade With Chimichurri

The combination of skirt steak and chimichurri is a match made in culinary heaven. The marinade infuses the steak with savory flavors, while the chimichurri sauce brings a fresh and tangy dimension that balances the richness of the meat.

2. The Skirt Steak Advantage

Skirt steak’s unique texture and rich flavor make it a prime choice for marinating and grilling. It’s essential to marinate this cut to enhance tenderness and amplify its taste.

3. Crafting the Skirt Steak Marinade

Ingredients for the Marinade:

• Olive oil
• Soy sauce
• Lime juice
• Minced garlic
• Ground cumin
• Smoked paprika
• Brown sugar
• Salt and black pepper

Marinating the Skirt Steak

Whisk together the marinade ingredients in a bowl. Place the skirt steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.

4. Chimichurri: A Flavorful Herb Infusion

Ingredients for Chimichurri Sauce:

• Fresh parsley (flat-leaf)
• Fresh cilantro
• Red wine vinegar
• Red pepper flakes
• Minced garlic
• Olive oil
• Salt and black pepper

Preparing the Chimichurri

In a food processor, combine the parsley, cilantro, red wine vinegar, red pepper flakes, and minced garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is well combined. Season with salt and black pepper to taste.

5. The Culinary Symphony: Marinated Skirt Steak and Chimichurri

Remove the skirt steak from the marinade and let any excess marinade drip off. Preheat your grill to high heat. Grill the steak for about 3-4 minutes per side for medium-rare, or adjust the timing to your desired doneness. While grilling, brush the steak with some of the chimichurri sauce to infuse it with even more flavor.

6. Grilling and Serving

Once the skirt steak is cooked to your liking, transfer it to a cutting board and let it rest for a few minutes. This allows the juices to redistribute for a more succulent bite. Slice the steak against the grain to ensure tenderness.

7. Tips for a Grilling Masterpiece

• Temperature Control: Ensure your grill is properly preheated for those beautiful grill marks and that sought-after char.
• Resting Time: Allowing the steak to rest after grilling ensures that the juices are evenly distributed, resulting in a juicier cut.
• Slicing Technique: Cutting against the grain ensures that each bite is tender and easy to chew.

8. Frequently Asked Questions (FAQs)

Can I use a different type of steak for this recipe?

While skirt steak is ideal, you can also use flank steak or hanger steak for similar results.

Is it necessary to refrigerate the steak while marinating?

Yes, refrigeration not only infuses the steak with flavor but also prevents bacterial growth.

Can I adjust the level of spiciness in the chimichurri sauce?

Absolutely! Add more or fewer red pepper flakes according to your spice preference.

What sides pair well with marinated skirt steak and chimichurri?

Grilled vegetables, roasted potatoes, or a fresh salad make fantastic companions to this dish.

Can I prepare the marinade and chimichurri in advance?

Yes, both the marinade and chimichurri can be made a day ahead for convenience.

The symphony of flavors that emerges from the combination of marinated skirt steak and chimichurri sauce is a culinary masterpiece that’s sure to impress. The tender, marinated steak harmonizes perfectly with the vibrant and zesty chimichurri, creating a sensory experience that tantalizes the taste buds with every bite. So fire up that grill and indulge in the art of crafting a steak dish that’s as memorable as it is delicious.

Source: grandbaby-cakes.com

Yield: 4

Cheesecake Factory's Farfalle with Chicken and Roasted Garlic

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If you're a fan of the Cheesecake Factory, you've likely indulged in their famous Farfalle with Chicken and Roasted Garlic. This dish combines tender chicken, creamy sauce, and perfectly cooked pasta with the rich flavor of roasted garlic. Let’s dive into how you can recreate this delicious dish at home.

Prep Time 15 minutes

Cook Time 35 minutes

Ingredients

• 1 pound bow-tie pasta aka farfalle
• 2 tablespoons olive oil (extra virgin recommended)
• 2 boneless, skinless chicken breasts (about 1 pound)
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 12 ounces center-cut bacon, cut into strips
• 8 ounces cremini mushrooms, quartered
• ½ yellow onion, chopped
• 1 cup chopped sun-dried tomatoes
• ½ cup vinegar or white wine
• 1 cup heavy cream or half and half
• ½ cup peas
• 1 head roasted garlic, cloves removed (instructions above)
• 1 cup grated Parmesan cheese, divided
• Fresh basil leaves for serving

Instructions

1. Cook the farfalle pasta according to the package directions.
2. Dice the chicken into 1-inch cubes and season them with the salt and ground black pepper.
3. Heat the olive oil in a large skillet set over high heat.
4. Add the chicken breast and cook for about 3 to 4 minutes until browned.
5. Once the chicken breasts are cooked through, remove them from the heat and set them aside.
6. Reduce the heat to medium, return the skillet to the stove, and add the bacon.
7. Cook the bacon and brown and crispy, about 5 to 6 minutes. Leave the fat in the skillet.
8. Return the skillet to the heat and add the mushrooms and onions; cook for 5-7 minutes until brown.
9. Transfer the mushrooms and onions to a large bowl with chicken and bacon.
10. Return the skillet to the heat. Cook the sundried tomatoes with the vinegar (or white wine) until reduced by half, stirring often, about 10 minutes.
11. Stir in the heavy cream, peas, roasted garlic, chicken, bacon, mushrooms, and onions.
12. Add about ¾ cup of the Parmesan cheese, leaving some for garnish.
13. Cook for about 3 minutes, stirring often.
14. Add the cooked farfalle pasta and stir until everything is combined.
15. Remove from the heat and serve hot with the remaining Parmesan on top and fresh basil leaves.