Products & Gifts / Culinary Creations / Rafael Palomino / Recipes
Skirt Steak (Churrasco)
with Traditional Chimichurri Sauce
6 servings
8 ounces churrasco per serving

Ingredients:

Steak:
3 pounds skirt steak trimmed of fat

Marinade:
? 2 teaspoons fresh chopped thyme
? 1/2 teaspoon cumin
? 1 teaspoon Spanish paprika
? 1/2 teaspoon chili powder
? 1 teaspoon garlic salt
? 2 teaspoons fresh, minced garlic
? 1 cup vegetable oil
? 1/2 teaspoon black pepper
Prepare marinade: combine all ingredients and mix until well-blended. Marinate skirt steak 8 hours or overnight.

Grill steak according to taste. Serve with Chimichurri Sauce.

Chimichurri (Argentine Green Sauce):

Makes about 2 cups

• 3 scallions, white and pale green parts, thinly sliced
• 2 tablespoons chopped fresh oregano leaves
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped cilantro leaves
• ½ cup distilled white or red wine winegar
• 1 cup olive oil
• 1 teaspoon finely minced garlic
• Freshly squeezed juice of 1 lemon
• Kosher salt to taste

Combine all the ingredients in a medium-size nonreactive bowl and whisk to combine. Use immediately or cover tightly and refrigerate up to two days. Mix well before serving.