MY GRANDSON IS SERVING A MISSION IN ARGENTINA SO SOME STEAK FOR HIM WHEN HE COMES HOME. ENJOY DAN:

ARGENTINA GRILLED SKIRT STEAK WITH CHIMICHRRI SAUCE:


Serves 4 (FOR GRANDSON DAVID)



FOR CHIMICHURRI SAUCE:

1/2- cup chopped fresh cilantro

1/2- cup fresh oregano

1/4- cup chopped red onion

2 garlic cloves, minced

1/4- teaspoon smoked hot paprika

1/8 teaspoon red pepper flakes

2 tablespoons lime juice

4 tablespoons red wine vinegar

1/4- cup virgin olive oil

1 teaspoon kosher salt



STEAK:

2 teaspoons olive oil

1-1/2 pounds sirloin steak, 1-inch thick

Kosher salt and freshly ground black pepper



DIRECTIONS:



1. For sauce: in a skillet over medium-high heat 2 tablespoons oil and paprika until paprika is fragrant, about 2-3 minutes. Set aside and let cool.

2. In a food processor, combine cilantro, oregano, red onion, garlic, lime juice and red pepper flakes.

3. Pulse to chop, add vinegar, and salt and slowly drizzle in cooled oil with processor running, chop until sauce is emulsified and chunky.

4. Heat 2 tablespoons oil to a cast-iron skillet over medium-high heat.

5. Season steaks with salt and pepper.

6. Cook steaks, flipping, until golden brown, about 6 minutes for rare.

7. Remove from skillet and let rest 8-10 minutes.

8. Slice steak thinly and top with Chimichurri sauce.

ENJOY DAN: (ROCK-ON)