Here's a look at What's For Dinner on September 12, 2016:

Steak with Chimichurri Sauce by Mayo Health Clinic

Ingredients

  • 1 pound skirt steak
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 shallots
  • 4 garlic cloves
  • 1/2 bunch cilantro leaves
  • 2 tablespoons parsley
  • 1 tablespoon fresh oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt

Directions

Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.

In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.

Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.

Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.

Recipe found at: Mayo Health Clinic