Hungree Girl: Chimichurri Skirt Steak

Tonight for dinner I made some serious magic. After going to the butcher and picking up some beautiful mammoth-sized skirt steaks, I started brainstorming ideas on how to cook them I wanted to somehow make the steak summery and light, as it was just too hot for heaviness. And then, it came to me, a chimichurri. Originally from Argentina, chimichurri is an herb based marinade and/or sauce that will lighten up any meat and give it a powerful flavor punch. I made up my own version and happened to have beautiful fresh herbs in my garden *I know I actually sound like my idol Ina Garten right now tehe* that really enhanced the flavor. Let's just say, it was a TOTAL HIT, like grand slam status. I made a healthy sized portion of the sauce and used it to not only marinade the steaks, but to dip it in afterwards as well. It's herby, tangy, light, and spicy, and will take any meat from boring to beyond.

Chimichurri Skirt Steak (makes enough for a marinade for 2 lbs. of steak, and dipping sauce)

1 bunch flat leaf parsley
1 bunch curly leaf parsley
1 bunch cilantro
1 handful chives
1 small Vidalia onion
1 jalapeño pepper
1 banana supreme pepper
1/4 cup olive oil
1/3 cup red wine vinegar
juice of 3 limes
1/2 cube of raw ginger
salt
pepper
garlic powder

Recipe: Coarsely chop the herbs, onion, and peppers. Put these along with all the rest of the ingredients into a food processor or blender. Purée until smooth and thick. Add more salt and pepper to taste.
Put your steaks into a large plastic bag. Pour 1/3 of the sauce into the bag and let the steaks marinate for at least an hour.
Cook on the grill on high, each side about 3-5 minutes on each side for medium. Serve with more sauce on the side
our ingredients...garden fresh herbs <3.