As we work our way through the quarter cow we purchased in June, I’m now faced with cooking cuts of beef that I don’t typically purchase. (Looming, on the horizon: beef heart! For now, however, we are in safer territory). Yesterday brought a beautiful skirt steak. I’m pretty sure that it is sacrilege to eat skirt steak without chimichurri, so I overcame my general disdain of all things parsley and sought out a recipe.
There are a variety of chimichurri recipes; all of them involve parsley, garlic, olive oil, and some type of acid (typically lemon juice or red wine or white vinegar). Some recipes rely solely on parsley, others add oregano or cilantro to the mix. Drawing from Steamy Kitchen, I opted for the basic ratio of 1:1 parsley to oregano and a hefty dosing of red pepper flakes. The other major variation came in the acid:oil ratio. The recipes I found seemed to go between 1:2 and 1:4, although reviews of the higher vinegar recipes suggested that they weren’t always popular as is. Consequently, I went lighter on the acid. I also went heavy on the garlic, because, really, can you ever have too much garlic-infused olive oil?
The key to all the recipes, however, was to make the chimichurri ahead of time. You want to let the flavors meld and marry with each other.
The result? This was delicious drizzled over a medium-rare skirt steak. Dipping my oven fries in the garlicky olive oil, however, was the highlight of the meal. Forget ketchup; fries + chimichurri are a match made in heaven.
- 1 c. flat leaf parsley leaves, minced
- 1 c. oregano leaves, minced
- 2 t. red pepper flakes
- 5-6 cloves garlic, minced
- juice of 1 lemon (~2 T.)
- 1/2 c. extra virgin olive oil
Mix all ingredients together in a bowl. Let sit for at least 2 hours before using. Store any unused sauce in the refrigerator for 2-3 weeks.
Note: Some recipes call for mixing the ingredients in a food processor. I avoided this because it can easily lead to emulsification, and extra virgin olive oil can develop a bitter taste when emulsified mechanically (or over mixed by hand). Want the bitter truth? Check out this great article on Summer Tomato about why EVOO and machines don’t mix.
Season steak with salt and pepper. Grill, on high heat, for 2 minutes each side. Let rest for 5 minutes before slicing.
I wish I could remember where I found these guidelines, because it was the blog post that changed my home fry style for the better. Say goodbye to limp oven fries and embrace the crispy goodness. I use a dark metal pan because it seems to help with browning and lightly oil the bottom before putting potatoes in to prevent sticking.
Preheat oven to 400 degrees. Slice potatoes into fry shapes and toss with olive oil and seasonings of choice. Cook, flipping every 10-12 minutes, until potatoes are cooked and at desired crispness. This normally takes about 30-36 minutes. Enjoy!