Serves: four
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
1 shallot
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.