South American Skirt Steak
2 tsp minced garlic
1/2 cup lime juice
1/4 cup red wine
1/2 cup chopped yellow onion
2 tsp dried oregano
1 tsp black pepper
1/4 tsp salt
approx. 1 1/2 lbs skirt steak
1. Add the following ingredients to a zip-top freezer bag: 2 tsp minced garlic, 1/2 cup lime juice, 1/4 cup red wine, 1/2 cup chopped yellow onion, 2 tsp dried oregano, 1 tsp black pepper, 1/4 tsp salt. Seal the bag and gently squeeze it to mix the ingredients. Open the bag, add the steak, and re-seal the bag. (If you are making this dish to freeze, stop here and freeze the bag of steak/marinade. Continue at step 2 when you are ready to cook the steaks).
2. Marinate the bag of steak in the refrigerator for approximately 8-12 hours. Remove the steaks from the marinade and discard unused marinade.
3. Preheat grill to high heat. Grill steaks over high heat for approximately 4 minutes per side, or until cooked through. Important: cut steaks diagonally, against the grain, into strips to serve. This step is very important-- skirt steak can be stringy if it is not cut this way! Serve with Chimichuri Sauce (recipe below).
Chimichuri Sauce
1/2 cup chopped fresh parsley
2 Tbs chopped fresh cilantro
1 tsp salt
1/2 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil
In a small bowl, mix together all ingredients. Serve over skirt steaks. Store any leftovers in the refrigerator. If you are making this dish to freeze, mix the first 4 ingredients in a small freezer bag, and freeze. Add the red wine vinegar and olive oil when you are ready to serve the dish (it doesn't freeze well if mixed all together before freezing).
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