Grilled Skirt Steaks with Parsley Oregano Sauce

Featured by LynnDon Cellars in the Gold Wine Club.

Ingredients

1 (1 ½ pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 tsp. dried oregano
½ tsp. dried hot red-pepper flakes
¼ cup fresh lime juice
2/3 cup olive oil

Instructions

Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 tsp. salt and ¼ tsp. black pepper. Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat).

Transfer to a platter and let stand 5 minutes. While steaks are grilling, puree remaining ingredients with ¾ tsp. salt in a blender until smooth. Serve steaks with the sauce. Enjoy!



Recommended Pairings

Thomas Fogarty

2012 Chardonnay
92 Points
$48.00 $42.00 x 2

Lewis

2014 Chardonnay
93 Points
$55.00 $49.00 x 2

Benovia

2013 Chardonnay
94 Points
$48.00 $42.00 x 2

Rancheria Cellars

2013 Chardonnay
Special Selection
$22.00 $17.00 x 1

Trombetta

2014 Chardonnay
200 Cases Produced
$50.00 $45.00 x 2

Parmelee-Hill

2013 Chardonnay
91 Points
$45.00 $36.00 x 2

Graton Ridge

2014 Chardonnay
2 Gold Medals
$32.00 $18.50 x 2

Pellegrini

2013 Chardonnay
Multiple Awards
$45.00 $40.00 x 2