Skirt Steak with Chimichurri and Roasted Garlic Sauce

Ingredients:

Steak: 1 pound of skirt steak 1 thickly sliced sweet onion 1 tablespoon of Kosher salt 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of cumin 1 teaspoon of chili powder 1 /2 teaspoon of red pepper flakes 1 teaspoon of dry oregano 2 tablespoons of olive oil

Chimichurri Sauce 2 tablespoons of white or red wine vinegar 2 finely minced cloves of garlic 1/2 very small diced shallot 3 tablespoons of finely chopped fresh oregano 3 tablespoons of finely chopped fresh cilantro 3 tablespoons of finely chopped fresh parsley 3 tablespoons of olive oil Kosher salt and fresh cracked pepper to taste

Roasted Garlic Sauce 1/2 cup of finely minced roasted garlic cloves Juice of 1 lime 1/2 cup of thinly sliced fresh green onions 1/3 cup of olive oil Kosher salt and fresh cracked pepper to taste

Makes 2-3 servings

Preparation Preheat the grill to high heat.

Chimichurri Sauce 1. Combine all ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.

Recipe Created by Chef Billy Parisi

Roasted Garlic Sauce Combine all ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.

Steak 1. In a separate small bowl combine the salt, garlic, onion, cumin, chili powder, red pepper flakes and oregano until combined. Note: that you will not use all of this. 2. On a large plate rub the skirt steaks on both sides with 2 tablespoon of olive oil and generously season with the rub. 3. On a separate large plate coat the thickly sliced onion rings on both sides with the remaining 1 tablespoon of olive oil. 4. Next, place the steak and onions onto the grill to cook. The steak will cook for 3 to 4 minutes on each side for a perfect medium-rare internal temperature. The onions will become brown and soft once they are finished, about 10 total minutes of cooking. 5. Remove the steak from the grill once it is finished cooking and let it rest on a cutting board for 2 minutes. 6. Slice the skirt steak against the grain and on a bias. 7. Serve with the roasted onion rings and cool sauce.

Recipe Created by Chef Billy Parisi