Entraña Skirt Steak Recipe from Darwin Peruvian Eatery

Chef Darwin has always been known for authentic Peruvian specialties such as ceviche, and his special techniques with seafood and beef. The creations at Darwin Peruvian Eatery are a reflection of Chef Darwin’s personality and energy materialized in each one of his masterpieces all done with creativity and passion. Enjoy his take on skirt steak with a chimichurri sauce!

Ingredients:

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 teaspoon kosher salt

½ cup finely chopped cilantro

¼ cup finely chopped flat-leaf parsley

2 tablespoons finely chopped oregano

¾ cup extra-virgin olive oil

8oz skirt steak

Directions:

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let it sit for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. Remove meat from marinade, pat dry, and grill. Spoon reserved chimichurri over grilled skirt steak.