Chimmichurri Flat Iron Steak and Shrimp Skewers over grilled Romaine
I only have two cook books. One isn’t so much a cook book as a list of culinary terms and dishes; The Food Lover’s Companion by Sharon Tyler Herbst, and Ron Herbst. I can’t honestly say this is the most authentic version of the South American marinade Chimichurri, but I can say it is one of the most delicious marinades I’ve ever encountered and it is by definition chimichurri. It is also a great way to use up excess parsley if that is ever a problem.
Make the Chimichurri marinade with seven bunches of parsley, seven cloves of garlic, one small red onion, two tablespoons of coriander, two tablespoons of oregano, one tablespoon of cayenne pepper, one tablespoon of red wine vinegar, the juice of one lime, two cups of extra virgin olive oil, and a pinch of salt and pepper mixed thoroughly in a food processor.
Cut flat iron steak into one inch cubes and alternate on skewers with peeled and de-veined shrimp (about 15/20 sized). Each skewer should have about three pieces of steak and three shrimp on them. Allow the skewers to sit in the marinade until you are ready to grill them. One wonderful thing about chimichurri is that the meat doesn’t need to marinate long.
Prepare your romaine by cutting off the ends and cutting in half lengthwise. Brush with a little olive oil and grill the cut side down on a hot grill or grill pan just long enough to leave grill marks. Grill your steak and shrimp skewers flipping once until the steak in medium rare. Serve two skewers over one grilled romaine half.
Note: This marinade also works to make your own gyros at home. Marinade roast beef cold cuts in the chimmichurri. Then heat in a sautee pan over medium meat chopping the roast beef. Serve as your would a gyro in a pita bread with Tzatziki sauce.
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