Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)

Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)

Ricardo Cardona, chef-partner at the Hudson River Cafe in Harlem,
won the 2007 Time Out New York Critic's Pick Best Bite Uptown - Way
Uptown, and was awarded two stars in "Crains." His food has won
recognition and praise both from critics and customers, who love
how he puts a new twist on Criollo-Latino cuisine.

This skirt steak recipe is quintessential Cardona: expertly
grilled, smartly presented, and accented with Argentina's favorite
sauce: chimichurri (which is as common in that country as catsup is
here.)

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Combine all marinade ingredients in large shallow bowl. Place meat
in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill
over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to
6 minutes per side for thicker pieces (medium-rare) . Portion onto 4
dinner plates. Drizzle with the chimichurri sauce.

Source: NY Daily News

Serves 4