Cooking with Michael Lomonaco: Skirt Steak Sandwich. SKIRT STEAK SANDWICH WITH CHIMICHURRI SAUCE
Serves: 4 -- 6
2 1/2 lbs. skirt steak
3 tbsp. olive oil
Ciabatta rolls or French bread
For chimichurri sauce :
1 cup olive oil
¼ cup white vinegar
1 cup flat leaf parsley
1 small white onion, diced, about ¼ cup
2 cloves fresh garlic, finely chopped
¼ tsp. red chili flakes
1½ tsp. dry oregano
Combine all the chimichurri ingredients in the bowl of a food processor or blender, process for one minute and set aside. Season the sauce with salt/pepper and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated, it will last for up to a week.
Cook the skirt steak: Preheat a grill pan or cast iron skillet over medium heat for a minute before adding one tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for two to three minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.
Serve by slicing the skirt steak into thin slices, always cutting the steaks across the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.
Serve on a crisp, light bread like ciabatta.
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