Two years ago, Maddie arrived as the newest and sweetest addition to our family. This year, we made another addition. A brand-new charcoal grill. While not as sweet as Maddie, it is rather adorable and promises to make some pretty sweet summer food. If I can master the art of grilling, that is.
The grill arrived early in the season, but, as it always does, time got away from me and a bit of nervousness around trying something new crept in. By mid-May I hadn’t used it at all. With my family camping trip at the end of the month, I knew I had to practice. Luckily, it was my month to cook our monthly family dinner. Maybe not so luckily for Lesley, she would be the taste tester of my first charcoal grilling experience and also the first time I’ve ever cooked steak.
Craving something flavorful and South American, I chose to make skirt steak with chimichurri sauce. The sauce looked easy enough, which would allow for more attention to be paid to the harder part – grilling the steak. If you’ve been a reader of this blog, you are likely familiar with Lesley and my fear of undercooked meat. While we try to push ourselves out of the vegetarian box this fear has put us in, we typically end up overcooking our meat into dry balls. After all, if there is juice, it could have salmonella floating in it. To avoid this and end up with something Lesley and I could chew, I purchased a meat thermometer. This little gadget has changed my whole life. Lesley and I stood in awe as we watched the numbers on the thermometer rise letting us know that the meat was getting closer and closer to done and food-poisoning free. Lesley was so moved she pronounced that the thermometer had single-handedly opened the door to recipes with meat she had once declared off the menu at her house (although she’ll still need rubber gloves to touch it). It was magical and the food turned out great.
- 1 cup parsley
- 1/2 cup cilantro
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tsp white wine vinegar
- 1 tbsp lime juice
- 1 orange bell pepper
- 1/8 tsp black pepper
- 1/8 tsp salt
- equal parts chili powder, salt, and black pepper
- Remove seeds from the orange pepper and cut into chunks.
- Add all ingredients to a food processor and puree until you reach the desired texture. Check for large, unchopped pepper chunks!
- Rub steak with the pepper, chili powder and salt mixture.
- Grill to 150 degrees for a medium-well steak or 160 for well-done.
- Cut steak into strips and drizzle with Chimichurri sauce.