An easy summer grilling dish!
Ingredients
Pomegranate molasses chimichurri
Makes around 2 cups
1/2 cup coarsely chopped parsley
1 large finely chopped garlic clove
1 finely chopped shallot
1 teaspoon dried red pepper flakes
4 tablespoons pomegranate seeds
1 teaspoon coarse salt (to taste)
3/4 cup olive oil
6 tablespoons red wine vinegar
6 tablespoons pomegranate molasses
1 outside skirt steak (around 6 oz per person)
Coarse salt
INSTRUCTIONS
Combine all dry ingredients for chimichurri and put in a bowl. Add wet ingredients and stir until combined. Set aside.
Heat grill (either gas or charcoal) to high. Trim any excess fat or membrane that you see left on the skirt. Generously coat both sides of skirt with coarse salt.
Place on hot grill, without a cover, and sear both sides of steak until a crust forms on the outside and internal temperature reaches 130 degrees. You may have to flip a few times.
Take steak off heat and let rest for 5-8 minutes on a cutting board. Place the steak lengthwise on the cutting board. Slice the steak into 4-inch sections then rotate each section 90 degrees to slice steak into strips across the grain. Plate steak and top with chimichurri. Serve warm.
-Recipe by Chef Sarah Rennie, Two Fire Table, Scottsville
