So tonight we had a friend over and I decided to grill a skirt steak (or 2). I topped it with a chimichurri sauce and paired it with broccolini and fried potatoes. Being an apartment with no balcony, I only have an electric grill that I use indoors. I still get a char on the meat, but not as good of a one as if I had a real grill, which I had to dump when I moved here 😦
- Skirt Steak (I used about 3lbs, cut into smaller sections to fit on my grill)
- 5 cloves garlic
- 1 cup of Teriyaki Marinade (Bought from local market)
- 1/2 cup of soy sauce
- Salt and pepper
Generously salt and pepper the steak. Then marinate in the garlic, teriyaki sauce, and soy sauce for about an hour. Grill to desired temperature.
Chimichurri Sauce (recipe from here)
1 cup parsley
- 4 cloves of garlic
- 2 tbsps oregano
- 1/2 cup olive oil
- 2 tbsp wine vingear
- 1 tsp sea salt (I used kosher b/c thats all I have)
- 1/4 tsp black pepper (I added a little more)
- 1/4 tsp red pepper flakes (I used less since the people I ate with don’t do spicy well)
Pulse the parsley in food processor. Then add the garlic and oregano and pulse some more. Transfer this to a small bowl and stir in the rest of the ingredients. This ended up making a lot more sauce than I needed and I probably could have done with 1/2 of everything, but alas I will have to remember that for next time.
That completed the steak. For the potatoes, I just pan fried them with red and yellow bell peppers and onions, and seasoned with salt and pepper. The potatoes were good and the peppers added a nice splash of color. Overall, I think the meal turned out pretty well and it was a hearty one at that. But of course we saved just enough room for dessert to finish the meal.