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Skirt Steak with Chimichurri Jicama Slaw

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Skirt Steak with Chimichurri Jicama Slaw

If you’re looking for a killer grill recipe for Memorial Day, this web I’ve got one for you. It’s one of those dishes that everyone from your little brother to your cranky old aunt just loves. They always come back for seconds and thirds so make sure you make a lot. They’ll tell you it’s their new favorite way to eat skirt steak and ask you for the recipe. And best of all, shop it’s super easy and can be done mostly in advance. Except for the grilling of course, cialis sale but isn’t that always a group activity on holidays?

The steak is marinated overnight in soy sauce, orange juice and a little sugar, which makes it super tender and caramelizes nicely when it hits the grill. And I’ve said it before – Argentinians know their beef. Nothing is better with beef than vibrant, garlicky chimichurri. I make mine with parsley, olive oil, white wine vinegar, lemon juice, garlic, red pepper flakes and salt. It makes the jicama burst with flavor. If you’ve never cooked with it, jicama (HICK-ah-mah) is a root vegetable with mild flavor and the texture of a firm pear. It’s crunchy without being overly so, and is a cool contrast to the steak.

Skirt Steak with Chimichurri Jicama Slaw

If you’re still deciding on your Memorial Day menu, give this a shot. You and your guests will not be sorry!

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Steak sandwiches with chimichurri-jicama slaw

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After a long day of cleaning and unpacking on Saturday, decease we unwound with some much-deserved beer in our newly frosted beer mugs. Delicious.

beer

We’d gone to the grocery store earlier that day with the intention of making lamb burgers with a yogurty-mint sauce, but alas, no ground lamb. Instead, we found a nice-looking, grass-fed skirt steak. Since I’d spent the majority of the day cleaning, I wanted something simple, something that could be eaten on its own without a side dish. A steak sandwich seemed perfect.

steak sandwich

Even though we were having sandwiches, I wanted to dress them up a bit. I decided on a jicama-chimichurri slaw that I would use to add some crunch and interest to the sandwiches. According to Wikipedia, “Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries.” It’s made up of olive oil, lemon juice or vinegar, parsley, fresh garlic and chili flakes. The ingredients are simply blended to make a sauce or paste the consistency of pesto. That’s always tasty on meat, but this time I wanted to add a little bit of a crunch to the sandwich so I used the Chimichurri as a dressing for some shredded jicama.

jicama slaw

I was really pleased with the way the slaw came out. It’s easy to make and super versatile. Recipe below.

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