Chimichurri Skirt Steak
Cook Time: 10 minutes with 5 minutes rest Temp: 199 ̊C
Sauce Ingredients:1 bunch flat leaf parsley, roughly chopped (about 1 cup, packed)
5 large garlic cloves, roughly chopped (about 3 tablespoons)
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 pound skirt steak
salt and pepper to taste
Place all sauce ingredients in food processor or blender and blend until just combined; set aside.
Place steak in bowl or container.
Add 4 tablespoons chimichurri sauce to container, spreading evenly on all sides of the steak
Let steak marinate at room temperature for 1 hour, or in the refrigerator for at least 2 hours, or overnight.
Press “TEMP”, set temperature at 199 ̊C and press “ON/OFF”, then the fryer will enter preheating.
Once ready, season steak with salt and pepper and place in Fry Pan Basket.
Set cooking time at 8-10 minutes. Press “ON/OFF”. Add additional time if you prefer your steak more done.
Let steak rest for 5 minutes, then slice against the grain.
Serve steak with remaining chimichurri sauce.
Tip: Marinate the steak in a container made from non-reactive materials, such as plastic, enamel, glass or stainless steel. If you marinate the steak in the refrigerator, allow the steak to return to room temperature before s cooking. This should take about 30 minutes. Chimichurri sauce is best served at room temperature.