"Fair Warning! This is one of the best selling entrées at Patria," says Andrew DiCataldo, executive chef of Patria restaurant in Rahway. "The combination of grilled marinated skirt steak with red chile-parsley chimichurri is irresistible. We serve it with sautéed mushrooms, onions and potatoes and finish it with demi-glace."
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Churrasco and Marinade
4 – 10 oz. skirt steak trimmed of excess fat
1 large shallot peeled and finely minced
3 cloves of garlic finely chopped
3 Tb chopped cilantro
2 Tb paprika
1 tsp ground cumin
4 Tb red wine
4 Tb olive oil
2 tsp kosher salt and freshly ground black pepper
Red Chile Parsley Chimichurri
4 cloves garlic
3 bay leaves
1 Tb dried oregano
1 tsp dried red pepper flakes
¼ cup white wine vinegar
½ cup chopped fresh parsley
½ cup olive oil
2 Tb very finely minced red bell pepper
½ tsp kosher salt and freshly ground black pepper
For the marinade:
Place the steaks in a rectangular dish. Mix the remaining ingredients well and pour over steaks and allow to marinate for at least 4 hours but no more than a day.
For the chimichurri :
Place the shallots, garlic, bay leaves, oregano, red pepper flakes, and vinegar in a blender and purée well. Pour this into a bowl and stir in the parsley, oil, and red bell pepper, season with salt and pepper.
Preheat a grill or grill pan and cook 4 to 5 minutes on each side for medium rare then drizzle chimichurri over and serve.
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