Marinated Skirt Steak
Ingredients
- 1 1/2-2 lbs skirt steak or flap meat
- 1/3 cup soy sauce
- 2 tablespoons vinegar (I used red wine vinegar)
- 2 tablespoons brown sugar
- 2-3 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- Salt & pepper
Directions
- Combine soy sauce, vinegar, brown sugar, olive oil, and garlic powder together in a bowl. Add steak making sure it’s well covered with the marinade. Refrigerate for 4 hours or overnight.
- Remove steak from marinade and season with salt and pepper.
- Heat grill on high heat and cook 5-6 minutes per side or until preferred doneness (also can be cooked over a pan).
- Slice steak against the grain.
Chimichurri Sauce
Ingredients
- 1 cup fresh parsley
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- Red pepper flakes
- Salt to taste
Directions
Place parsley and garlic into a food processor and pulse until finely chopped. (You can also do this by hand)
Transfer to a bowl and stir in red wine vinegar, olive oil and red pepper flakes. Season with salt to taste.
Aji Verde (green sauce)
- 1 packed cup cilantro
- 1 garlic clove
- 1-2 Jalapeños
- 2 tablespoons Cotija or Parmesan cheese
- 1 tablespoon lime juice
- 2/3 cup mayo
- Salt to taste
Directions
Place all the ingredients in a food processor and blend until smooth.