Date Night: Skirt Steak with Chimichurri and Grilled Asparagus
By: Leah Rodrigues
Published: April 6, 2012

Surprise your significant other with a Latin inspired meal of skirt steak served with chimichurri and grilled asparagus.  Chimichurri is a condiment from Argentina that served with just about anything.  The basic recipe uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.  It can be made by hand or in a food processor/blender.  You can flavor this sauce in various ways- the herb and vinegar combinations are endless.  This lovely steak dinner is sure to be a winner.
Skirt Steak with Chimichurri and Grilled Asparagus
Ingredients:



Chimichurri Sauce:
1 cup flat leaf parsley, lightly packed & rough chopped
¼ cup fresh oregano leaves
¼ cup fresh mint leaves
3 to 5 garlic cloves, rough chopped
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons shallot, chopped
1 teaspoon Kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
3/4 cup extra-virgin olive oil
 
Skirt Steak:
2 skirt steaks
Kosher Salt & freshly cracked black pepper
 
Grilled Asparagus:
1 pound green or white asparagus, woody ends snapped off & discarded
2 garlic cloves, finely minced
2 tablespoons olive oil
Kosher salt
Freshly cracked black pepper
 
Directions:
 








Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.


   
Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.


   
Pre-heat the grill to 350° to 400° F.


   
In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.


   
Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture – 10 minutes.


   
Grill the skirt steak to desired temperature – 5 to 8 minutes per side.


   
Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.

Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.


     
Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.


     
Pre-heat the grill to 350° to 400° F.


     
In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.


     
Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture – 10 minutes.


     
Grill the skirt steak to desired temperature – 5 to 8 minutes per side.


     
Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.