Chimichurri Marinated Skirt Steak

Name: Chimichurri Marinated Skirt Steak
Yield: 4-6
Cuisine: American
Ingredients: Skirt steak ( when I made this I had 4-5 lbs of skirt steak); 4 Garlic cloves; 1-2 Onions (Personal preference); 1 head of parsley; 1 head of cilantro; 1 cup of olive oil; 3 Tablespoons of Red wine vinegar; 2 teaspoons of Ma Deuce Steak Seasoning; 1/2 teaspoon of Claymore Cajun Seasoning (You can also use red pepper flakes as a substitute); A pinch of Alder Wood Smoked Sea Salt

Rated 5.0 stars by 109 users

Servings

4-6 people

Prep Time

4-6 hours

Cook Time

10-15 minutes

Author:

Pit Master Paul

Great Way to Eat Skirt Steak

Image of Chimichurri Marinated Skirt Steak

Ingredients

Skirt steak ( when I made this I had 4-5 lbs of skirt steak)
4 Garlic cloves
1-2 Onions (Personal preference)
1 head of parsley
1 head of cilantro
1 cup of olive oil
3 Tablespoons of Red wine vinegar
2 teaspoons of Ma Deuce Steak Seasoning
1/2 teaspoon of Claymore Cajun Seasoning (You can also use red pepper flakes as a substitute)
A pinch of Alder Wood Smoked Sea Salt

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Directions

Cut skirt steak into smaller pieces then put them in a ziplock bag
Pull the Leaves off the stems of the Cilantro and Parsley
Remove the skin off the Garlic cloves
Remove the skin off the onion and cut into quarters
Add Red wine vinegar
Add 1/2 cup of olive oil
Add Ma Deuce Steak Seasoning
Add Claymore Cajun Seasoning (Or Red Pepper)
Sprinkle Alder Wood Smoked Sea Salt
Start your food processor and half way through the blend add the rest of the olive oil
Once the marinade has been blended pour over the steaks
Move all the steaks around in the bag so the marinade covers all sides
Place the steaks in the refrigerator for a minimum of 4 hours (I recommend letting them marinate overnight)
Every so often turn the bag over to the other side in the refrigerator
After the marinade has set grill on high heat till desired internal temperature