SKIRT STEAK TORTILLA WITH CHIMICHURRI SAUCE

 

 Michael Lomonaco, Porter House New York

 

 

2 pounds skirt steak

3 tablespoons olive oil

1 package 6 inch soft flour tortilla

1 tomato, sliced

1 small Bermuda onion

1 bunch watercress, washed and dried , and coarsely chopped

 

 

Chimichurri sauce:

     ½ cup olive oil

     3 tablespoons white vinegar

     2 jalapeno peppers, seeded and diced

     1 small bunch flat leaf parsley, picked and chopped

     3 tablespoons chopped cilantro

     1 clove fresh garlic, finely chopped

     1 bay leaf

     sea salt

     black pepper

 

 

1. Combine all the chimichurri ingredients in the bowl of a food processor, process for 1 minute, and set aside. The chimichurri may be prepared and kept refrigerated well it is used and may be prepared 3 days in advance. Be sure to keep refrigerated, and it will last for up to a week.

 

2. To cook the skirt steaks: Preheat a grill for 15 minutes or cast iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for 2- 3 minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

 

3. Serve by slicing the skirt steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.

 

4. Warm the tortilla in an oven, skillet or on the grill before serving on a platter. The sliced skirt steak is perfect when rolled in soft flour tortillas and served with sliced tomato, onion and watercress.

 

Serves 4