John Pannell
recteq chefSkirt Steak with Chimichurri
20 min
Prep Time15 min
Cook TimeN/A
Difficulty0
LikesInstructions
- Step 1: To the food processor add parsley, cilantro, and garlic. Pulse until ingredients are well combined.
- Step 2: In a measuring cup add olive oil, vinegar, Colden's Freakin Greek, salt, and lemon juice. Whisk together until salt has dissolved.
- Step 3: Add measuring cup liquid to the food processor slowly as processor is turned on Hi. Let blend until smooth and all oil has been incorporated. Place in bowl and set aside.
- Step 4: Burning the recteq Ultimate Blend Pellets, preheat you recteq to 500°F.
- Step 5: Season steak with Ben's Heffer Dust, let seasoning rest on both side of steak for 6 minutes after seasoning.
- Step 6: Place steak onto recteq and allow to cook for 7 minutes a side. Remove from recteq and let rest for 5 minutes before cutting into it.
- Step 7: Slice against the grain of the steak and top with chimichurri. Serve and enjoy.
Serving Size
Ingredients
- 2 cup(s) Parsley, chopped
- 1 cup(s) Cilantro, chopped
- 8 Garlic Cloves
- 1 cup(s) Olive Oil
- 4 tablespoon(s) Red Wine Vinegar
- 1 tablespoon(s) Colden's Freakin' Greek Rub
- 1/2 teaspoon(s) Red Pepper Flakes
- 1/2 teaspoon(s) Salt
- 4 tablespoon(s) Fresh Lemon Juice
- 2 1/2 pound(s) Skirt Steak
- 2 tablespoon(s) Ben's Heffer Dust
Tools Needed
- Chef's Knife
- Cutting Board
- Food Processor
- Sauce Container
Chef Pairings
Juicy grilled steak is finished with a bright, herb-packed chimichurri sauce for a fresh, flavorful dish that's perfect for weeknight dinners.