Skirt Steak

[egghead]

Marinated a skirt steak in chimichuri sauce for 8 hours today. First time with chimichuri - it's great

My salt block has seen better days. Have used it many times but not sure how many more cooks are left in it


After the turn - first time cooking a steak on a salt block. I don't recommend it.


The chimichuri sauce carried the day. Reserved a 1/2 cup of the marinade to use on the steak - excellent. But using a grid close to the coals would have achieved a nice sear and better result. Was good but could have been better.

[Tasso-Hunter]

it looks very awesome!!
I've never used the block salt....do you keep the bbq lid open during cooking?

[OldUsedParts]

Sure looks great, Egg

[JustinCouch]

You never see skirt steak down here. I wonder if they call it something else here

[egghead]

TH - can leave dome open or can close. Closing the dome will maintain the temp of the block and increase smoke flavor and leaving open will increase temp of block and virtually eliminate smoke flavor

JC - skirt steak is normally used for beef fajitas

Neither the steak or the salt block were the stars of this cook. The chimichuri sauce was the star. I recommend it.

[OldUsedParts]

Egg, I googled chimichuri and in the list of ingredients it said "hot sauce" but didn't say what kind - - do you have anything on the bottle that is more specific The only reason I ask is that I am totally intolerant to Tabasco but would sure like to try this sauce you recommend.

[OldUsedParts]

Scratch that request, EH, looks like HEB has what I need and the spice is red pepper flakes so I'm good to go with it. I'm also wondering now if it would do well on my first Tri Tip this weekend
https://www.heb.com/product-detail/gauc ... escription

[egghead]

The chimichurri recipe I used didn't have any hot sauce.
I'm guess there are several versions - here is the one I used.

1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Mix first five ingredients in a bowl and let it sit for 10 minutes
Stir in cilantro, parsley, and oregano
Add EVOO
Salt to taste

BTW - I would put the sauce on the side for a tri tip. Tri tip cut has the "beefiest" (is that a word - lol) of the whole steer IMHO. i would try it with your favorite rub for beef or google Santa Maria tri tip.

[OldUsedParts]

thanks, didn't know your Sauce was "home grown" - - think I'll cheat and buy mine good point on the Tri Tip also - - - never done one - - Capt'n Jack also recommended the Santa Maria rub earlier.

[Tasso-Hunter]

that sauce is very similar to a famous italian sauce that we use for christmas lunch when we eat boiled beef, roast, boiled chicken and cotechino...
the original recipe is: cilantro, 2 eggs, extra virgin olive oil, balsamic vinegar,carrot, celery, onion, garlic, salt and a bit sugar....the original name is "salsa verde" (green sauce)

[bondobill]

Looks darn tasty to me EH
Thanks for posting.

Bill

[ChileFarmer]

EH, looking good, thanks for the recipe. Would this work on other things as well, Like chicken, or pork? CF

[egghead]

EH, looking good, thanks for the recipe. Would this work on other things as well, Like chicken, or pork? CF

I think so. I understand the sauce originated and became popular with folks in Argentina and was served with beef. It may go well on ice cream No way.

[OldUsedParts]

It reminds me a lot of Tomatillo Verde Sauce and I love that on Sour Cream Chicken Enchiladas

[Eddie Donald]

looks good and yummy. Anyone would want to try it