Grilled Skirt Steak with Rosemary and Thyme Chimichurri Sauce
- 1/2 jalapeno chile, peeled, seeded and minced
- 1 1/2 tsps fresh thyme leaves, chopped
- 1 1/2 tsps fresh rosemary leaves, chopped
- 1/4 cup olive oil
- 1/8 cup white balsamic vinegar
- 2 lbs Skirt steak
- Kosher salt and freshly ground pepper to taste
Prepare a grill to cook the steak at high heat.
In a blender, combine all ingredients except the skirt steak and process until well blended. Season the blended chimichurri sauce with salt and pepper, as needed.
Season the steak generously with additional salt and pepper. Grill the skirt steak over high heat, 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and let it rest for about 5 minutes before slicing thinly against the grain.
Drizzle about half the thyme and rosemary chimichurri sauce over the sliced skirt steak. Serve the remainder on the side for guests to add as desired.
Serve the grilled skirt steak with rosemary and thyme chimichurri sauce accompanied by grilled vegetables or a green salad and, very important, crusty bread to soak up the extra sauce. This meal would be especially complemented by the deep berry flavors and smooth tannins of the 2012 Bishop’s Peak Rincon Vineyard Syrah.