Mobirise




Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.



From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs



Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Day 1 of 100 Days of Barbecue – Skirt Steak with Chimichurri Sauce

California, Domestic

I have attempted to do this crazy summer of barbecue idea before, and I failed. However, the last time I tried I was an overscheduled dance mom and this time around I am a pretty laid back homebody so I think it’ll work.

The recipe that kicked off this project was the humble skirt steak, in a really simple marinade with a fresh chimichurri sauce and potatoes. I made the marinade earlier in the day and let it sit for a few hours before getting it on the grill. I made the chimichurri at the same time, so that hung out in the fridge for a while before we ate too.

Very simple, but so good.

Skirt Steak with Chimichurri Sauce

Marinade:
3/4 cup olive oil
1/2 cup orange juice
juice of 1 lime
2 tablespoons soy sauce
1 tablespoon red wine
4 chopped cloves garlic
salt & pepper to taste
Chimichurri:
1 cup fresh parsley
1 cup fresh cilantro
1/2 cup olive oil
1/2 onion
3 chopped cloves garlic
juice of 1 lime
salt & pepper to taste

The marinade comes together so simply. All you need to do is whisk it all together! Find an appropriately shallow pan for your steak and marinade then pour the marinade over the steak, cover and pop in the fridge. The longer the better. Ideally, a skirt steak would be marinated overnight, I only did this for a few hours today.

The chimichurri is just as simple, but you’ll be using a food processor (or something like it). I almost used my Ninja for this, but there were two cups of greens and it would barely fit. I went with the food processor for space. Just load it all in and pulse until it is as creamy as you’d like. Some prefer it to be a little thicker, some like it really smooth. I like it somewhere in the middle, so that’s what I went with.

Then, as I was warming up the barbecue, we made s’mores. I have used gas grills for the last 17 years and this year, I really wanted to try out charcoal. It really is so much more work than gas, but the flavor you get from it is so much better. We’re going to need a fire pit though because this was not a great technique for roasting marshmallows!

Once the grill was ready to go, I brought the steak out and put it on. How long you grill it really depends on your personal preference. My husband is a medium well, and our oldest is more of a medium rare and the rest of us land somewhere in the middle. Thankfully, I ended up with a decent variety of doneness in this steak for everyone to be happy in less than 20 minutes.

We have so much chimichurri left over! We’ll eat it over the weekend with chips and pita bread I’m sure, but my bestie also suggested eating it with toast, scrambled eggs and quesadillas! She’s a genius, as usual.

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