Porter House's Skirt Steak with Chimichurri Glaze

By Executive Chef Michael Lomonaco
(Serves 4)

Ingredients:

•  2-1/2  pounds skirt steak
• 3 tablespoons
  olive oil
• 2 large
  ripe tomatoes cut into wedges
• 1
  small Bermuda onion, thinly sliced
• 1
  bunch watercress, washed and dried, and coarsely chopped

  Chimichurri sauce II:

• 1
  cup olive oil
• ¼
  cup white vinegar
• 1 cup
  flat leaf parsley leaves
• 1
  small white onion, diced, about ¼ cup
• 2
  cloves fresh garlic, finely chopped
• ¼
  teaspoon red chili flakes
• 1 ½ teaspoons
  dry oregano
• sea
  salt
• black
  pepper

Procedure:

1. Combine all the chimichurri ingredients
in the bowl of a food processor or blender process for 1 minute, and set aside.
Season the sauce with salt and pepper, and taste. The chimichurri may be
prepared three days in advance and refrigerates well. Kept refrigerated it will
last for up to a week.

 2. Cook the skirt
steaks: Preheat a grill pan or cast iron skillet over medium heat for a minute
before adding 1 tablespoon of olive oil. Season the skirt steak with kosher
salt and sear the first side for 2- 3 minutes before turning to cook the second
side. Cook to the desired degree of doneness. Remove and allow to rest.

3. Serve by slicing
the skirt steaks into thin slices, always cutting the steaks across the grain
of the meat for maximum tenderness. Place the sliced steak on a platter and
drizzle chimichurri sauce over the top.

4. The sliced skirt
steak is perfect when served with sliced tomato, onion and watercress.

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