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!
- 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
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!