Skirt Steak with Chimichurri Sauce and Barley Pilaf

Description

Contributed by Catsrecipes Y-Group

• Makes 4 servings of steak with chimichurri sauce.

Ingredients

• 1 pound skirt steak
• ¾ cup frozen peas, thawed
• 2 oz jar diced pimentos
• 2 tbsp of chimichurri sauce
• 1 tsp chopped oregano
• ¼ tsp pepper

Chimichurri sauce

• 3 cloves garlic
• 1 jalapeno chile, seeded and ribs removed
• ¾ cup flat leaf parsley
• ¼ cup oregano leaves
• ¼ cup olive oil
• 3 tbsp sherry vinegar
• 2 tbsp lemon juice
• ¼ tsp salt
• ¼ tsp pepper

Barley pilaf

• ½ cup barley
• 2 cups chicken broth

Directions

Chimichurri sauce

1. In a food processor, pulse garlic and jalapeno until finely chopped.
2. Add parsley and oregano, pulse until coarsely chopped.
3. Add oil, vinegar, juice, salt and pepper.
4. Pulse until a uniform consistency.

Steak

1. In a plastic bag, combine steak, ¼ cup sauce.
2. Seal and shake to coat meat.
3. Refrigerate 4 hours.
4. Cover and refrigerate remaining sauce.
5. Heat a outdoor grill.
6. Coat grill rack with oil.
7. Grill steak until done.
8. Let rest, tented with foil 5 minutes before slicing.

Barley pilaf

1. Simmer barley in chicken broth, covered until tender.

To serve

1. Thinly slice steak.
2. Serve with remaining sauce on the side and barley pilaf
3. Stir in peas, diced pimientos, chimichurri sauce, oregano and pepper.
4. Let stand covered 5 minutes before serving.