Today Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, and I chatted about cilantro, which is analogous to manna in the Bible and mentioned several times in the Old Testament. Here’s a recipe that makes great use of cilantro and other herbs and spices.

Adapted only slightly from Beth Lombardi, a member of our recipe group. Yum!

Now if you don’t have skirt steak, flat iron is a good sub. It will take a little longer to cook.

Skirt Steak with Chimichurri Sauce

Serves 8-12

One skirt steak (about 3 pounds)

Marinade:

1 C fresh cilantro, coarsely chopped

½ yellow onion, peeled and cut into chunks

3 whole garlic cloves

½ C white wine vinegar

1 bay leaf, crumbled

1 tsp ground cumin

1 tsp ground oregano

1 tsp ground thyme

1 tsp kosher salt

1 tsp freshly ground pepper

¼ C olive oil

Chimichurri:

2 whole garlic cloves

2 jalapenos, stems cut off and cut crosswise into a couple of chunks

½ tsp kosher salt

¼ C red wine vinegar

½ C minced fresh flat parsley

¼ C minced fresh oregano

½ C olive oil

Combine all of the marinade ingredients in a blender or food processor and process until smooth. Pour the marinade into a large plastic zip-lock bag. Put the meat in the bag, close, and shake around to coat the meat well. Marinate in the refrigerator for 8-12 hours. 

Grill the meat over high direct heat for 3-5 minutes per side. Cook’s Illustrated recommends 130 degrees so go for that temperature – (the grill must be very hot or the meat will be tough and chewy!) Rest the meat for 10 minutes then slice it thinly (1/4 “ thick) against the grain.

To make the chimichurri sauce place the garlic, jalapenos, salt and vinegar into a blender and process until finely chopped which is what Beth suggests, but you can process it into a smoother paste if you like.  The flavor will be more intense if you do that. Place the mixture into a medium bowl and add the fresh herbs and olive oil. Mix well. Drizzle over the sliced meat or serve on the side.