utter, add the garlic. Cook for 1 minute until garlic is
ther ingredients for the steak (except the steak).
Brush the steak ingredients on
For the chimichurri relish: in a
For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
For 4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed.
Set aside for 2 hours.
Pat steak tips dry with paper towels
kirt steak. Place in a container and place in fridge for at
eans in boiling salted water for about 15 mins. Drain and
For the pepper relish, place all
about so that the thin steak is covered on both
FOR THE STEAK: In a large bowl, marinate sirloin steak in minced garlic, minced
Lay all thin steaks out flat on cookie
Marinate the steak:
Finely grate the zest
read crumbs.
Pound the steak to a even thickness. A
il, soy sauce and Montreal Steak Seasoning in a plastic bag
il, add onions and cook for 15 mins or until soft
For skirt steak: Mix salt and lime juice
For the steak:
In a small bowl,
o very thin and flat. (Here our butchers do it for us
Preheat oven to 300\u00b0.
If not tender, pound steak with meat mallet.
Center steak on aluminum foil of suitable size for each steak.
Salt and pepper to taste.
Add 2 or 3 thin slices of onion and a dash or two of Worcestershire.
Wrap each steak tightly and bake for 4 hours.
Marinate the flank steak in a plastic bag and refrigerate for 2 hours