Porter House's Skirt Steak with Chimichurri Glaze

By Executive Chef Michael Lomonaco
(Serves 4)

Ingredients:

•  2-1/2  pounds skirt steak
• 3 tablespoons olive oil
• 2 large ripe tomatoes cut into wedges
• 1 small Bermuda onion, thinly sliced
• 1 bunch watercress, washed and dried, and coarsely chopped
  
  Chimichurri sauce II:

• 1 cup olive oil
• ¼ cup white vinegar
• 1 cup flat leaf parsley leaves
• 1 small white onion, diced, about ¼ cup
• 2 cloves fresh garlic, finely chopped
• ¼ teaspoon red chili flakes
• 1 ½ teaspoons dry oregano
• sea salt
• black pepper

Procedure:

1. Combine all the chimichurri ingredients in the bowl of a food processor or blender process for 1 minute, and set aside. Season the sauce with salt and pepper, and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated it will last for up to a week.

 2. Cook the skirt steaks: Preheat a grill pan 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 across the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.

4. The sliced skirt steak is perfect when served with sliced tomato, onion and watercress.

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