Emeril's Grilled Marinated Skirt Steak with Chimichurri Sauce

Ingredients

Cooking Directions

For the skirt steak:

In a shallow nonreactive bowl that is large enough to hold the steak(s), combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that the meat is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak(s) occasionally.

Preheat a grill to high.

Remove the steak(s) from the marinade (discard the marinade), and season it with the salt and pepper. Grill for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes. Then thinly slice the steak across the grain, and serve it with the Chimichurri Sauce.

For the sauce:

Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano in a food processor, and pulse until well blended (do not puree). Stir in the kosher salt, black pepper, and crushed red pepper. Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.)

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Emeril Lagasse, from Emeril at the Grill, Harper Studio Publishers, New York, 2009, copyright MSLO, Inc., all rights reserved