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Grilled Steak with Chimichurri Sauce

Grilled Steak with Chimichurri Sauce

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Grilled Steak with Chimichurri Sauce

1½ pound skirt steak
1 cup parsley, firm stems removed
3-4 garlic cloves, peeled and hard stem ends removed
1 small red chile, seeded
¾ teaspoon dried oregano (or 1½ teaspoons fresh)
2 tablespoons red wine vinegar
½ cup olive oil
1 teaspoon kosher salt, divided
¼ teaspoon coarse grind black pepper, divided

Set steak out for about an hour to allow it to reach room temperature.

Place parsley, garlic, chile, oregano, vinegar and ¼ cup of the oil in a small food processor and pulse, leaving a slightly chunky consistency. Slowly add the other ¼ cup of olive oil through the feed tube, continuing to pulse. Sprinkle in salt and pepper, and set aside.

Rub the steak with olive oil, and sprinkle with salt and pepper. Grill 2-3 minutes per side, depending on desired doneness and thickness of steak.

Remove to a cutting board, and let rest 5-10 minutes before slicing. Top with the chimichurri sauce before serving.