Chimichurri Skirt Steak with Polenta

Praise for this herby green sauce! I modified this Argentine chimichurri recipe from one of my favorite Condé Nast publications, Bon Appetit.   This recipe calls for fresh parsley, oregano, and cilantro, with a red wine vinegar and lots of garlic for a punchy sauce that’s versatile enough to be spooned over grilled steak as it is drizzled on a bowl of lentils, grilled fish, roasted chicken or veggies. You can also use this recipe as a marinade for some extra flavor, or mix with greek yogurt for a zesty dip or spread for sandwiches.

Serve over fresh polenta for a hearty [anti-inflammatory, blood-sugar balancing] base that soaks up the sauce and flavors in the best way. 

INGREDIENTS
*Makes about 2 cups
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar 
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
½ cup finely chopped fresh cilantro (leaves and tender stems)
¼ cup finely chopped fresh flat-leaf parsley (leaves and tender stems)
2 Tbsp. finely chopped fresh oregano leaves
¾ cup extra-virgin olive oil
1 pound Skirt Steak 
1 cup polenta 

Tips from BA: 
Chopping everything by hand (as opposed to using a food processor) gives you dynamic texture—and prevents the herby sauce from turning into a paste. Allowing the shallot, chile, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.

Chimichurri is best served just after it’s made, but the sauce will hold in the refrigerator for a few days. If you have any left over, use it to top roast chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned. Toss it with roasted veggies like a salad dressing. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy, herb-packed spread for sandwiches and tacos.


DIRECTIONS 
* I cooked this on my stove, however you can grill if you have access!  

• Combine 1 shallot, finely chopped, 1 Fresno chile or red jalapeño, finely chopped, 3–4 garlic cloves, thinly sliced or finely chopped, ½ cup red wine vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Let sit 10 minutes. Stir in ½ cup finely chopped cilantro, ¼ cup finely chopped flat-leaf parsley, and 2 Tbsp. finely chopped oregano. Using a fork, whisk in ¾ cup extra-virgin olive oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
• Prepare polenta and save to the side. 
• If using as a marinade, place steak in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. 
• Remove meat from marinade, pat dry, and grill or cook on a hot skillet.  For the perfect medium-rare Skirt steak on the stove, sear in a skillet for 8–11 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Serve over polenta and spoon on reserved chimichurri over your steak. 
• Chimichurri can be assembled up to 3 days in advance; refrigerate in an airtight container.