/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...Recipe by Chef Jon Polcyn of Restaurant Associates
Carmenere Marinated Skirt Steak Ingredients
- 2 cleaned and skinned skirt steaks
- 2 cups carmenere Chilean wine
- ¼ cup aged balsamic vinegar
- 1 tablespoon minced garlic
- 3 sprigs fresh thyme
- 1 small sliced white onion or shallots
Blueberry Chimichurri Ingredients
- 1 cup fresh blueberries
- ¼ cup extra virgin olive oil
- 3 tablespoons dark red wine vinegar
- 3 tablespoons chopped Italian parsley
- 2 tablespoons minced onion or shallot
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- 1 teaspoon minced garlic
- ½ teaspoon sugar
- ¼ to ½ teaspoon red pepper flakes
- ½ teaspoon Sea salt
- 1⁄8 teaspoon ground cracked black pepper to taste
Carmenere Marinated Skirt Steak Instructions
- Combine all ingredients, marinate for 24 to 48 hours
- Remove, season with sea salt and cracked black pepper and grill until desired doneness
Blueberry Chimichurri Instructions
- Blend all ingredients together until pureed
- Season to taste
- Serve with grilled skirt steak as a side condiment
- If allowed to stand, run blender briefly before serving