Weekly Nosh - Aleppo Marinated Skirt Steak With Chimichurri

Aleppo is a popular pepper in Mediterranean and Middle Eastern cuisine. When dried it makes for a great meat rub, and as you will find with this recipe does have some heat (I would say a little less then dried jalapeno). If your steak has too much fat on it, trim some, but leave a little for flavor. Skirt steak has lots of connective tissue so its important to slice your steak away from the grain for a most tender bite. As a note for the chimichurri, chimichurri is an herbaceous olive oil based sauce that is a wonderful topping for meats. If some of the fresh herbs I list are not available, substitutions can be made, be creative and if you put in herbs you like, chances are it will come out quite nicely.

 Feeds 4-5 as a main course

Ingredients:

Steak:

2 lb skirt steak
Marinade:
1/2 cup olive oil
1/4 cup apple cider vinegar
3 tbl aleppo pepper
2 tbl oregano
1tlb chili powder (if sensitive to heat omit this)
s+p to taste

Chimichurri:

1/2 cup olive oil
1/4 cup cider vinegar
1 cup basil
1 cup cilantro
1/2 cup parsley
1/4 cup mint
1/4 cup oregano
3 cloves garlic
3 scallions
1tbl crushed red pepper (optional)
juice of one lime/lemon ( which ever citrus you prefer I chose lime)
s+p to taste

You will want to marinate your steak for at least 24 hours but up too 3 days. Put your steak in a large pyrex then rub down with marinade ingredients ( don't be shy, you really wanna get your marinade into your meat so give it a nice massage). Cover in fridge for 1-3 days.

When steak is ready, start your grill and heat it up to its highest setting. While grill is heating, buzz up your chimichurri ingredients in a food processor or immersion blender until it reaches a nice almost pesto like consistency, put aside.

Put steak on your grill for about 4-5 minutes a side ( again this is for a rare steak, if that's not your preference cook longer.) When your steak is done take off the grill and let stand for 5-10 minutes, then cut against the grain ( this is important!!). Drizzle with chimichurri and nosh while hot.