FATHER’S DAY RECIPE | SKIRT STEAK W/ 2 SAUCES - Which Is Better?

For Father’s Day this year we are making our favorite marinated grilled skirt steak. To go with that, my hubby and I made 2 different sauces. The 1st sauce is a Chimichurri sauce and the 2nd is a Peruvian green sauce - Ahi Verde. Watch the video to see which one we like the best!

Marinated Skirt Steak

Ingredients
1 1/2-2 lbs skirt steak or flap meat
1/3 cup soy sauce
2 tablespoons vinegar (I used red wine vinegar)
2 tablespoons brown sugar
2-3 tablespoons olive oil
1 1/2 teaspoons garlic powder
Salt & pepper

Directions
Combine soy sauce, vinegar, brown sugar, olive oil, and garlic powder together in a bowl. Add steak making sure it’s well covered with the marinade. Refrigerate for 4 hours or overnight.
Remove steak from marinade and season with salt and pepper.
Heat grill on high heat and cook 5-6 minutes per side or until preferred doneness (also can be cooked over a pan).
Slice steak against the grain.

Chimichurri Sauce

Ingredients
1 cup fresh parsley
2 garlic cloves
2 tablespoons red wine vinegar
1/3 cup olive oil
Red pepper flakes
Salt to taste

Directions
Place parsley and garlic into a food processor and pulse until finely chopped. (You can also do this by hand)
Transfer to a bowl and stir in red wine vinegar, olive oil and red pepper flakes. Season with salt to taste.

Aji Verde (green sauce)
1 packed cup cilantro
1 garlic clove
1-2 Jalapeños
2 tablespoons Cotija or Parmesan cheese
1 tablespoon lime juice
2/3 cup mayo
Salt to taste

Directions
Place all the ingredients in a food processor and blend until smooth.

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