Skirt Steak with Chimichurri

Chimichurri Ingredients

• 0.5 cup fresh oregano leaves
• 6 garlic cloves
• 2 cups fresh Italian parsley leaves
• 3 green onions
• 1 tsp red pepper flakes
• 1 cup extra-virgin olive oil
• 0.5 cup red wine vinegar
• 6 tbsp fresh lemon juice
• Kosher salt, to taste

Steak Ingredients

• 4 lb skirt steak
• 12 garlic cloves, chopped
• 2 tbsp kosher salt
• 4 tbsp fresh oregano leaves
• 1 cup red wine vinegar
• 1 red onion, thinly sliced
• 1.33 cups extra-virgin olive oil
• 8 cups ripe tomatoes, sliced

Stuffed Red Pepper Ingredients

• 2 red bell peppers
• 0.25 lb provolone cheese, or more to taste
• Dried oregano

Grilled Pineapple Ingredients

• 1 pineapple
• 0.25 cup sugar
• 0.25 cup ground cinnamon

Make the Chimichurri

1. Finely mince the parsley, oregano, green onions, and garlic.
2. Combine them in a medium bowl with the red pepper flakes, olive oil, red wine vinegar, and lemon juice.
3. Mix well, season with kosher salt, then adjust to taste.
4. Make it a day ahead if possible and store it in the fridge until ready to serve.

Marinate and Grill the Steak

1. Place the steak in a large freezer bag with the garlic, salt, oregano, vinegar, and olive oil.
2. Seal the bag, then massage everything into the meat.
3. Marinate in the fridge for at least 4 hours, or overnight.
4. Grill over high heat until the internal temperature reaches 50°C.
5. Cover loosely with foil and rest before slicing so the juices stay in the meat.
6. Slice across the grain.

Tomato Salad

1. While the steak rests, place the tomatoes and red onion in a medium bowl.
2. Add two heaped tablespoons of chimichurri.
3. Gently toss and transfer to a serving platter.
4. Pile the sliced steak on top and drizzle with more chimichurri.

Stuffed Red Peppers

1. Cut the peppers into small bowl-shaped pieces so the cheese can sit inside.
2. Remove the seeds carefully.
3. Add provolone and sprinkle with dried oregano.
4. Grill over medium heat until the peppers have grill marks and the cheese is melted.

Grilled Pineapple

1. Remove the pineapple skin.
2. Mix the sugar and cinnamon in a bowl.
3. Coat the pineapple generously; the juice will help the mixture stick.
4. Hang it near the heat if cooking rotisserie-style, or keep it indirect until dessert.
5. Cut into 8 long pieces, remove the core, and add wooden sticks if serving as wedges.
6. Sear each side until the sugar and cinnamon caramelise.

Notes

• The chimichurri is better after a day in the fridge.
• Pull the steak at 50°C and let the rest finish the job.
• Serve extra chimichurri at the table.