Grilled Argentinean Skirt Steak (Churrasco)
with Red Chimichurri
a Traditional Argentine Dish

Serves: 4. Preparation time: 15 minutes.

For the Steak:

4 lbs. Beef Skirt Steak* (4 Thin Pieces)

For the Chimichurri Sauce:

½ C. Finely Chopped Fresh Cilantro 3 Cloves Garlic (Finely Minced) 1 C. Yellow Onion (Minced) 1 T. Crushed Dried Oregano 1 T. Pimentón (Spanish Smoked Paprika)

1 T. Crushed Argentinean Aji Molido (Hot Red Pepper Flakes) ½ C. Red Wine Vinegar ½ C. Extra-Virgin Olive Oil 1 t. Fresh Ground Pepper Salt to taste

• In a small bowl, mix all sauce ingredients together and whisk them to blend well. Serve at room temperature in a serving dish passed to your guests. [Save the remainder in an air-tight glass container up to 2 weeks in the refrigerator.]
• Lightly coat each Steak with some of the Sauce. On a medium-high grill, cook each Steak on both sides until Medium Rare (about 4 minutes each side). Serve each Steak whole or thinly slice each Steak across the grain at an angle and serve in bite-size pieces. At the table, pass the remaining Chimichurri Sauce to add more flavor to the dish. Traditionally served with sides of Rice and Beans. Pair this with an Argentinean Malbec.

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*Skirt Steak - It is a long thin cut from the underside of the cow. Not to be confused with Flank Steak or London Broil. Called "Churrasco" in Latin American and Caribbean countries, it can be hard to find in some American grocery stores. Fresh Market, Sprouts, Walmart, Aldi's and others carry it under the name "Inside Skirt Steak" or the more tender and flavorful "Outside Skirt Steak". It has a distinct robust beef flavor with a chewy texture. This is the number one ordered beef dish in South America.