Lean steak with one of my favorite green sauces
Two confessions: this steak is not as difficult to make as its name implies, and this is the only steak I would ever eat.
I really eat red meat once in a blue moon – it’s just not my thing. Chicken I’ll eat, turkey I’ll eat, but beef? That’s a little bit of a different story…
However, any food with a green sauce on it is appetizing to me! Pesto and chimichurri are two of my favorite sauces/marinades ever, so you can bet I had to try some. And that was surely a good idea!
If you’re wondering what “au poivre” means, it is translated literally as “peppered.” Before searing the steak, I rubbed on some good quality ground black pepper (and salt). The pepper gives the steak a slightly spicy flavor, and believe it or not, makes the steak extra juicy when seared. I’ve also crusted chicken with black pepper and will forever do it when making chicken because it makes the meat one hundred times better and tastier. And when you make this steak (or really any meat) for your friends and family and call it “au poivre,” they’ll be instantly impressed. I mean, other than a French person and experienced chefs, who the heck knows what “au poivre” means? I surely didn’t!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Skirt Steak Au Poivre with Chimichurri Sauce.
Chimichurri
- 1 cup fresh basil
- ¾ cup fresh oregano
- ½ cup fresh cilantro
- ¼ cup fresh sorrel ((optional))
- 2 cloves garlic, finely minced
- ¼ red wine vinegar
- ¾ cup olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp cayenne pepper
Steak Au Poivre
- 2 tsp olive oil
- 2 lbs skirt steak
- 2 tbsp ground black pepper
- 2 tsp salt
- fresh basil ((optional))
- fresh oregano ((optional))
- To make chimichurri sauce, in a food processor, combine all chimichurri ingredients. Set aside.
- Rub salt and pepper on skirt steak until all sides are evenly coated. Heat a large skillet with olive oil over medium heat. Sear steaks for 3-5 minutes on each side or until it is fully cooked through. Serve with chimichurri sauce, and fresh basil and oregano. Eat!
