The Chew: Michael Lomonaco’s Skirt Steak Recipe with Chimichurri Sauce

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The Chew: Michael Lomonaco’s Skirt Steak Tortilla with Chimichurri Sauce

Michael Lomonaco was on The Chew to show us one of his favorite cuts with his skirt steak recipe. He thinks that they are beefy and have a great beef flavor. Though it is generally affordable at the market, the price has gone up because it has been more popular. If you want to whip up this recipe, make sure to go grab yourself some soon!

The greatest part of the recipe is that it has very few ingredients, which is good news for anyone with not a lot of time or their hands, and/or people who just don’t want to walk into a grocery store with a list down to their feet just for one meal.

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Also, to compliment the steak meal, Michael showed us his Calypso Cocktail recipe from his new bar and lounge called Center Bar.

The Chew: Michael Lomonaco’s Skirt Steak Tortilla with Chimichurri Sauce Recipe

For the Chimichurri Sauce:

The Chew: Michael Lomonaco's Skirt Steak Tortilla with Chimichurri Sauce Recipe

Michael Lomonaco’s skirt steak had a dleicious chimichurri sauce recipe with it.

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  • 1/2 cup Olive Oil
  • 3 tablespoons White Vinegar
  • 2 Jalapenos (seeded and diced)
  • 1 bunch Flat Leaf Parsley
  • 1 clove Garlic (finely chopped)
  • 1 Bay Leaf
  • Sea Salt and Black Pepper
  • 3 tablespoons chopped Cilantro

For the Skirt Steak:

  • 2 pounds Skirt Steak
  • 3 tablespoons Olive Oil
  • 1 package 6-inch soft Flour Tortillas
  • 1 Tomato (sliced)
  • 1 small Bermuda Onion
  • 1 bunch Watercress (chopped coarsely)

The Chew: Michael Lomonaco’s Skirt Steak Tortilla with Chimichurri Sauce Directions

For the Chimichurri Sauce:

  1. Combine all the chimichurri ingredients in the bowl of a food processor, process for 1 minute, and set aside.
  2. With the cilantro and parsley, put them in, stems and all with a rough chop to the top. They add flavor.
  3. As for the bay leaf, just be sure to take out the center stem. The rest of it makes great seasoning.
  4. The chimichurri may be prepared and kept refrigerated well it is used and may be prepared 3 days in advance.
  5. Be sure to keep refrigerated, and it will last for up to a week.

For the Skirt Steak:

  1. Preheat a grill for 15 minutes or cast iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil.
  2. Season the skirt steak with kosher salt and sear the first side for 2 to 3 minutes before turning to cook the second side.
  3. Cook to the desired degree of doneness. Remove and allow to rest.
  4. Serve by slicing the skirt steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness.
  5. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.
  6. Warm the tortilla in an oven, skillet or on the grill before serving on a platter.
  7. The sliced skirt steak is perfect when rolled in soft flour tortillas and served with sliced tomato, onion and watercress.

The Chew: Michael Lomonaco’s Calypso Cocktail Recipe

  • 1 bar spoon European Style Apricot Preserves
  • 1/2 ounce Grand Marnier
  • Champagne to top

The Chew: Michael Lomonaco’s Calypso Cocktail Directions

  1. In a mixing glass add apricot macerate and Grand Marnier. Stir well to dissolve. 
  2. Shake hard with a little ice and strain out into a champagne flute.
  3. Top up with chilled Brut Champagne.
  4. Express small orange twist over the top and discard.

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