| RECIPE COURTESY OF MICHAEL LOMONACO|
10 Columbus Circle
New York, NY 10019
2-1/2 pounds skirt steak
3 tablespoons olive oil
2 large ripe tomatoes cut into wedges
1 small Bermuda onion, thinly sliced
1 bunch watercress, washed and dried, and coarsely chopped
1 cup olive oil
¼ cup white vinegar
1 small bunch flat leaf parsley, picked and chopped
1 small white onion, diced, about ¼ cup
2 cloves fresh garlic, finely chopped
1 tablespoon smoked Spanish paprika
1 teaspoon dry oregano
1. Combine all the chimichurri ingredients in the bowl of a food processor, process for 1 minute, and set aside. Season the sauce with salt and pepper, and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated it will last for up to a week.
2. Pound the skirt steak flat with a meat tenderizer, marinate with 1 tablespoon of olive oil, some crushed garlic cloves and sprigs of parsley and refrigerate for several hours.
3. Cook the skirt steaks: Preheat an outdoor grill or cast iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for 2- 3 minutes before turning to cook the second side. 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 across the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.
5. The sliced skirt steak is perfect when served with sliced tomato, onion and watercress.