The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
Ingredients
CHIMICHURRI SAUCE:
1/2 cup parsley, tightly packed
1/4 cup onion, chopped
4 cloves of garlic, chopped
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 teaspoon black peppercorns
2 1/2 tablespoons sherry vinegar
1/3 cup extra virgin olive oil
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STEAK AND GARNISH:
1 1/2 pounds steak (rib eye, skirt, or club)
4 navel or Valencia oranges
Flour tortillas (optional)
Directions
- Combine the first 8 ingredients in a processor work bowl. Pulse on and off until the garlic and parsley appear to be minced and make a coarse paste.
- Add the vinegar and olive oil, and pulse until well blended. Let the mixture sit for a few hours to allow the flavors to meld.
- Brush steaks with 2 tablespoons of the sauce and let sit for 1/2 hour. Marinate skirt steak in half of the sauce for 3-4 hours to tenderize.
- Cut the tops and bottoms off the oranges and cut away all of the rind, leaving a ball of orange. Slice the oranges horizontally into 1/4-inch slices. Set aside.
- Grill the steak over medium-hot coals until medium rare (about 10 minutes per inch of thickness of steak.)
- Slice the steak across the grain and place on the center of a platter. Place the orange slices around the meat and drizzle with some of the remaining chimichurri sauce.
Note: If you like, you may place some of the meat, sauce, and oranges in a tortilla and wrap it up, like eating fajitas. This is not traditional but fun!
Additional Notes
- The acid in a marinade will help tenderize tougher cuts of meat. Tender cuts use the marinade for its flavor alone.
- Regardless of the tenderness of your meat, always slice meat on a diagonal to avoid cutting directly on the grain of the muscle, which would create long strings of chewy meat. This is most true with beef.
