The BEST Skirt Steak | RECIPE BELOW | Viejas Online Casino Sanmarino and Resort

acquire how to create the best skirt steak with our ain Chef Larry at Viejas Online Casino Sanmarino & Resort! Watch Chef cook this skirt steak to perfection as portion of his winning Steak Frites recipe, which also includes the best chimichurri sauce that you’ve ever tasted.

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Recipe:
Chef Larry’s Steak Frites
Four Servings

Ingredients:

2–2 1/2 lb. beef exterior skirt steak, trimmed
To Season salt, fresh ground black pepper
16–20 oz. thin cut french fries
As Needed vegetable oil for frying
To Finish sea salt or “finishing” salt
For Service chimichurri (recipe follow)

Method:

Prepare chimichurri per recipe, reserve. Heat grill. Cut exterior skirt steak into four equal portions (approximately 8–8 ½ oz. each) and season with salt and fresh ground black pepper. Place on preheated grill and cook to desired internal temperature/doneness:

Rare 120–125 degrees F
Medium Rare 130–135 degrees F
Medium 140–145 degrees F
Medium Well 150–155 degrees F
Well Done 160 degrees F

Remove skirt steak and allow it to rest for five minutes. Prepare french fries, frying inwards oil and draining well. Season fries with salt. Slice rested skirt steaks thinly and place on serving plates and top with finishing salt / sea salt. Portion fries and place on plates. Serve with chimichurri.

Notes:

Beef exterior skirt steak is used inwards this recipe as it is to a greater extent than tender and flavorful than within skirt steak, which requires marinating.
Dressed seasonal salad greens may be substituted for the french fries or “frites”.

Chef Larry’s Chimichurri
Yield: 1 Cup (Approximate)

Ingredients:

3 tbsp. red wine vinegar
To Season salt, black pepper
4 cloves garlic, peeled
2 tsp. oregano leaves
½ cup cilantro
½ cup parsley
1/3 tsp. crushed chiles
2/3 cup olive oil

Method:

Place ingredients inwards a blender, pulse to desired consistency. Season to taste with salt and pepper.

Notes:

Chimichurri can be used both as a sauce or marinade for grilled meat, poultry or seafood.
For a spicier flavor, add to a greater extent than crushed chilis.

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