Tonight we had grilled skirt steak with chimichurri sauce, smashed red potatoes, and haricot vert sauteed in brown butter with toasted pine nuts. I seasoned the skirt steak with kosher salt, fresh black pepper, ground chipotle, and garlic.
Simple Chimichurri1 bunch fresh flat leaf parsley
6 cloves garlic
salt & pepper
1/4 cup chopped white onion
dash red wine vinegar
1/4 cup olive oil
Puree all ingredients except the oil in a food prcessor fitted with a metal blade. Slowly add the oil in a steady stream through the feed tube until desired consistency is reached. Refrigerate until ready to use.
Ricky thoroughly enjoyed the skirt steak, as is evident from this bizarre photograph.
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