Grilled Steak with Chimichurri Sauce and Orange Slices

Tina Wasserman
Recipe by
Tina Wasserman

The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.

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
1 1/2 pounds steak (rib eye, skirt, or club)
4 navel or Valencia oranges
Flour tortillas (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grill the steak over medium-hot coals until medium rare (about 10 minutes per inch of thickness of steak.)
  6. 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.