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Ranch Skirt Steak with Pickled Jalapeno & Green Tomato Chimichurri
Ingredients
Chimichurri
- 1 large green tomato cut in 1/2-inch slices
- 1/2 cup + 1 tablespoon olive oil
- 1/4 cup chopped white onion
- 1/2 jalapeno, chopped with the seeds
- 1/2 cup of pickled jalapenos, drained and chopped
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 3 small pepperoncini peppers, chopped
- 2 tablespoons white wine vinegar
- Juice of 2 limes
- 4, 10-ounce pieces Niman Ranch CAB skirt steak
- Olive oil
- Salt & Pepper
Directions
- Grill the green tomato. Set a grill pan to medium-high heat. Brush the tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Grill until tomatoes soften and grill marks appear, about 2-3 minutes per side. Remove from heat and allow to cool. Once cool, dice into small pieces and transfer to a mixing bowl.
- Make the chimichurri. Combine remaining ingredients with the grilled tomatoes and season with salt and pepper. Cover with plastic wrap and keep in the refrigerator until ready to use.
- Cook the steaks. Preheat a grill pan. Brush the meat with olive oil and season with salt and pepper. Grill about 3 minutes per side until medium-rare. To check for doneness, insert an instant reading thermometer in the thickest part of the meat. The temperature reading should be 130 to 135°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Serve. Carve the meat into 1-inch slices crosswise against the grain. Arrange the slices overlapping slightly on a platter and serve with pickled jalapeno & green tomato chimichurri on the side.