Wednesday, May 27, 2015

Michael Symon's Skirt Steak with Parsley Sauce

While Aaron doesn't enjoy the cheaper cuts of meat like skirt steak, especially because he doesn't like it cooked rare, he agreed that this was really delicious, even cooked to medium well.  This really was an easy, great tasting dinner, and the steak was super satisfying.  Aaron and Noah gave this an 8, and Owen and I gave this a 9.  The steak with the green sauce similar to chimichurri really hit the spot, and I like this take on it with parsley rather than basil.  Each serving, for six servings, was 625 calories if you used all the sauce, but we definitely didn't, so the calories are lower than that.  Here's what to do:

1 lb skirt steak
2 T olive oil
2 1/2 t balsamic vinegar
2 garlic cloves, smashed and peeled
2 c fresh parley leaves
1 jalapeno, reeds and seed removed
1/2 c sliced almonds
3/4 c olive oil

Mix together the balsamic vinegar, garlic, parsley, jalapeno, almonds, and 3/4 c olive oil.  Add in 1/2 t salt.  Blend it in a blender or food processor, then set aside until ready to use.
Heat the broiler.  In an oven safe pan, heat the 2 T olive oil, season the steak well on both sides, and brown the meat on all sides.  Broil the steak to desired doneness, let it rest for a few minutes, then serve with the parsley sauce.

1 comment:

  1. How you get the flank steak to be tender? I always have that problem with this cut of meat. Love mom