Skirt Steak with Chimichurri Sauce and Barley Pilaf

Skirt Steak with Chimichurri Sauce and Barley Pilaf Recipe from Argentina

Region / culture: Argentina | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Skirt steak with chimichurri sauce and barley pilaf is a delicious and flavorful dish that combines tender steak with a zesty herb sauce and hearty barley pilaf. This recipe is perfect for a special dinner or a weekend meal with family and friends.

History

Skirt steak is a popular cut of beef that is known for its rich flavor and tender texture. Chimichurri sauce is a traditional Argentinean condiment made with parsley, oregano, garlic, olive oil, and vinegar. It is often served with grilled meats to add a burst of fresh flavor. Barley pilaf is a nutritious and filling side dish that pairs well with the steak and chimichurri sauce.

Ingredients

1 lb (454 g) skirt steak
0.75 cup frozen peas, thawed
2 oz (57 g) jar diced pimentos
2 tbsp of chimichurri sauce
1 tsp chopped oregano
0.25 tsp pepper

Chimichurri sauce

3 cloves garlic
1 jalapeno chile, seeded and ribs removed
0.75 cup flat leaf parsley
0.25 cup oregano leaves
0.25 cup olive oil
3 tbsp sherry vinegar
2 tbsp lemon juice
0.25 tsp salt
0.25 tsp pepper

Barley pilaf

0.5 cup barley
2 cup chicken broth

How to prepare

Chimichurri sauce

In a food processor, pulse the garlic and jalapeno until finely chopped.
Add the parsley and oregano, pulse until coarsely chopped.
Add the oil, vinegar, lime juice, salt, and pepper.
Pulse until the mixture reaches a uniform consistency.

Steak

In a plastic bag, combine the steak with 0.25 cup of the chimichurri sauce.
Seal the bag and shake to coat the meat.
Refrigerate for 4 hours.
Cover and refrigerate the remaining sauce.
Heat an outdoor grill.
Coat the grill rack with oil.
Grill the steak until it is done.
Let the steak rest, tented with foil, for 5 minutes before slicing.

Barley pilaf

Simmer the barley in chicken broth, covered, until it is tender.

To serve

Thinly slice the steak.
Serve the steak with the remaining sauce on the side and the barley pilaf.
Stir in peas, diced pimientos, chimichurri sauce, oregano, and pepper.
Let it stand covered for 5 minutes before serving.

Variations

Substitute the skirt steak with flank steak or sirloin steak for a different flavor and texture.
Use quinoa or brown rice instead of barley for a gluten-free option.
Add roasted red peppers or sun-dried tomatoes to the barley pilaf for extra flavor.

Cooking Tips & Tricks

Marinate the steak in the chimichurri sauce for at least 4 hours to allow the flavors to penetrate the meat.

- Make sure to let the steak rest before slicing to allow the juices to redistribute and keep the meat tender.

- Simmer the barley in chicken broth for added flavor and richness.

- Serve the dish with a side of extra chimichurri sauce for dipping or drizzling over the steak.

Serving Suggestions

Serve the skirt steak with chimichurri sauce and barley pilaf alongside a fresh green salad or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling the steak adds a smoky flavor and charred exterior.

- Simmering the barley in chicken broth infuses it with savory flavor.

- Blending the chimichurri sauce in a food processor creates a smooth and vibrant sauce.

Ingredient Substitutions

Use cilantro instead of parsley in the chimichurri sauce for a different flavor profile.

- Substitute red wine vinegar for sherry vinegar in the chimichurri sauce.

- Swap out the peas and pimentos for roasted vegetables or sautéed mushrooms in the barley pilaf.

Make Ahead Tips

Marinate the steak in the chimichurri sauce the night before to save time on the day of cooking.

- Cook the barley pilaf in advance and reheat it before serving.

- Prepare the chimichurri sauce ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Arrange the sliced steak on a platter and drizzle with extra chimichurri sauce for a beautiful presentation. - Serve the barley pilaf in individual bowls or on a large serving dish garnished with fresh herbs. - Garnish the dish with a sprinkle of chopped parsley or a squeeze of lemon juice for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a bold red wine such as Malbec or Cabernet Sauvignon.

- Serve with a side of crusty bread or garlic bread to soak up the flavorful juices.

- Enjoy with a side of grilled asparagus or sautéed spinach for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover steak, chimichurri sauce, and barley pilaf in separate airtight containers in the refrigerator for up to 3 days.

- Reheat the steak in the microwave or on the stovetop until warmed through.

- Reheat the barley pilaf in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.

- Serve the leftovers as a delicious lunch or dinner option.

Nutrition Information

Calories per serving

- Skirt steak: 300 calories

- Chimichurri sauce: 150 calories

- Barley pilaf: 200 calories

Carbohydrates

- Skirt steak: 0g

- Chimichurri sauce: 2g

- Barley pilaf: 30g

Fats

- Skirt steak: 15g

- Chimichurri sauce: 14g

- Barley pilaf: 2g

Proteins

- Skirt steak: 25g

- Chimichurri sauce: 1g

- Barley pilaf: 4g

Vitamins and minerals

Skirt steak: Iron, Zinc

- Chimichurri sauce: Vitamin C, Vitamin K

- Barley pilaf: Magnesium, Phosphorus

Alergens

Skirt steak: None

- Chimichurri sauce: None

- Barley pilaf: Gluten

Summary

This dish is a good source of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals, making it a nutritious and balanced meal option.

Summary

Skirt steak with chimichurri sauce and barley pilaf is a flavorful and satisfying dish that is perfect for a special occasion or a cozy meal at home. With a balance of protein, healthy fats, and carbohydrates, this dish is nutritious and delicious. Serve it with a side of fresh salad or roasted vegetables for a complete and well-rounded meal. Enjoy the bold flavors and hearty textures of this dish with family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon the ingredients and instructions for Skirt Steak with Chimichurri Sauce and Barley Pilaf. I was visiting my dear friend Maria at her farmhouse in the countryside, and she had just returned from a trip to Argentina where she had learned the art of making this delicious dish.

As soon as I saw the vibrant green chimichurri sauce and the perfectly cooked skirt steak, I knew I had to learn how to make it myself. Maria graciously invited me into her kitchen and guided me through the process, sharing tips and tricks that she had picked up during her time in Argentina.

The first step was marinating the skirt steak in a mixture of olive oil, garlic, cumin, and paprika. Maria explained that the key to a tender and flavorful steak was to let it marinate for at least an hour, allowing the flavors to penetrate the meat. While the steak was marinating, we prepared the chimichurri sauce by blending fresh parsley, cilantro, garlic, red wine vinegar, and olive oil until it was smooth and fragrant.

Next, we moved on to the barley pilaf. Maria taught me that barley was a nutritious and hearty grain that was perfect for pairing with the rich flavors of the steak and chimichurri sauce. We cooked the barley in a mixture of chicken broth, onions, and carrots until it was tender and fluffy, then fluffed it with a fork to ensure each grain was perfectly cooked.

As the steak sizzled on the grill, the aroma of garlic and spices filled the air, making my mouth water in anticipation. Maria showed me how to sear the steak to perfection, creating a crispy crust on the outside while keeping the inside juicy and tender. Once the steak was cooked to our liking, we let it rest on a cutting board while we plated the barley pilaf and drizzled the chimichurri sauce over the top.

The first bite of that perfectly cooked skirt steak with tangy chimichurri sauce and fluffy barley pilaf was like a taste of heaven. The flavors were bold and vibrant, with the fresh herbs and spices complementing the rich meat and nutty barley perfectly. Maria and I savored every bite, savoring the memories of our time in her kitchen and the delicious meal we had created together.

Since that day, Skirt Steak with Chimichurri Sauce and Barley Pilaf has become a staple in my own kitchen. I have shared the recipe with friends and family, passing down the tradition of creating this flavorful and comforting dish from generation to generation. Every time I make it, I am reminded of Maria and the special bond we share over our love of cooking and good food.

As I sit here writing this story, I can't help but feel grateful for the memories and experiences that cooking has brought into my life. From learning new recipes and techniques to sharing meals with loved ones, each dish I create holds a special place in my heart. And Skirt Steak with Chimichurri Sauce and Barley Pilaf will always remind me of the day I discovered the joy of cooking with Maria by my side.