1 large jalpeno chile, seeded and white ribs removed
3/4 cup packed flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1/4 cup extra virgin olive oil
3 tbsp sherry vinegar
2 tsp lemon juice
1/4 tsp salt
1/2 tsp black pepper
1 lb skirt steak
1/2 cup barley
2 cups chicken broth
3/4 cup frozen peas, thawed
1 jar (2 oz) diced pimientos
1 tsp chopped fresh oregano
Instructions
For sauce, pulse garlic and jalapeno ina food processor until finely chopped. Add parsley and oregano leaves; pulse until coarsley chopped. Add next 4 ingredients and 1/4 tsp pepper; pulse until uniform.
In a resealable plastic bag, combine skirt steak and 1/4 cup of the chimichurri sauce. Seal; shake to coat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
In a pot, combine barley and broth; simmer, covered, for 20 min. Stir in peas, pimientos, chopped oregano, 2 tbsp of the chimichurri sauce and the remaining pepper. Let stand, covered, for 5 min.
Grill steak over hot coals for 3 to 4 min. per side. Let rest 5 min; slice thinly. Serve with barley pilaf and remaining sauce.
Originally Submitted
6/1/2009
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