Balsamic Skirt Steak with Basil Chimichurri
When I manage to wake up early enough, one of my favorite weekend morning activities is visiting the farmers market. I love wandering down the rows and rows of colorful, local, in season produce. It’s like a game picking out new things to experiment with. This week I grabbed two huge bundles of basil and was racking my brain on what to do with it (other than the obvious pesto..). Behold, Basil Chimichurri. And its perfect pairing? A grilled balsamic skirt steak.
Traditional Chimichurri is made with parsley and oregano, but this basil spin is a great fresh take. Just a quick blend in your food processor or blender and you’re good to go. Store in your fridge and use as a condiment or marinade OR spoon over this balsamic steak.
Let’s talk this steak. A simple marinade with olive oil, balsamic vinegar, garlic, and spices elevates the skirt steak (flank steak is great too). Let it sit for hour or even overnight (hello easy), toss on the grill, and 10 minutes later you’re good to go.