Skirt steak with chimichurri sauce (recipe)

When cooked right, skirt steak is a great cut of meat. It is tender, has lots of flavor, and it holds a marinade beautifully.

This herbaceous, tangy chimichurri sauce is a perfect complement to the earthy potatoes and mushrooms. Save a little, you will want to eat it again after the weed kicks in!

 

skirt-steak-with-chimichurri-sauce-recipe

Skirt steak with chimichurri sauce (recipe) When cooked right, skirt steak is a great cut of meat. It is tender, has lots of flavor, and it holds a marinade beautifully. This herbaceous, tangy chimichurri sauce is a perfect complement to the earthy potatoes and mushrooms. Save a little, you will want to eat it again after the weed kicks in!             Print This
Serves: 6-8 Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 bunch flatleaf parsley, washed, stems removed
  • 10 cloves garlic
  • 8 tablespoons extra-virgin olive oil
  • 4 tablespoons canna-olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon diced onion
  • 2 teaspoons fresh rosemary
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 2 lbs. skirt steak cut into manageable sections
  • 4 medium Yukon Gold potatoes, thinly sliced
  • 1½ cups assorted mushrooms (could include trumpet, brown clamshell, forest, nameko, or maitake)
  • 1 small onion, peeled and thinly sliced
  • 1 tablespoon minced garlic
  • Sprigs of fresh rosemary
  • 2 tablespoons canna-olive oil
  • Salt and pepper to taste

Instructions

Heat oven to 325 degrees.

In a blender or food processor combine the parsley, garlic, olive oil, vinegar, lemon juice, onion, rosemary, and salt and pepper. Puree.

Place the mixture in a double-lined, zip-lock bag and add the meat. Marinate in the fridge overnight. Allow to come to room temperature before cooking.

Place the potatoes, mushrooms, onion, garlic, and rosemary on a baking sheet with sides. Drizzle with the canna-olive oil and sprinkle with salt and pepper. Toss to coat.

Bake in the oven, tossing gently a couple of times with a spatula, until the potatoes are tender and golden brown, about 30-40 minutes.

Ten minutes before the potatoes are done, heat a cast iron skillet or prepare your grill. Cook the steak about 3-4 minutes per side.

Evenly divide the potato-mushroom mixture on dinner plates and keep warm. When the steak is cooked, allow it to rest for 5 minutes. Slice and place the steak on top of the vegetables. Magnificent!

 

 

 

 

 

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