Skirt Steak with Chimichurri Sauce

I woke up this morning with a mean craving for steak. I’m probably low on iron or something. Unfortunately for me though, the cafeteria at work doesn’t serve juicy ribeyes. Instead, I had to settle for a slightly soggy egg salad sandwich with bland tomatoes. Very sad, I know.

I really wanted steak though. Thought about it all day, in fact. So, I dragged Dan kicking and screaming to the grocery store after work to buy some. I know he hates running errands with me, but he had to pick me up from the metro anyway and since we were already in the car, why not keep on driving to Safeway? Plus, we spent a grand total of 15 minutes in the store and he got a delicious steak dinner out of the bargain, so…tough shit.

When we cook it ourselves, Dan and I rarely eat our steaks with any kind of sauce. We prefer to have it with just a little salt and pepper (OK, a lot of salt for me), and drenched in its own juices. But, Steamy Kitchen had a delicious looking post on steak with chimichurri sauce last week, and I really wanted to try it. I’d seen chimichurri-sauced meat options on menus before, but never got them because I didn’t know what chimichurri was. Without an explanation of the ingredients, it sounded vaguely sinister and little too close to “chinchilla” for comfort. No rodent for me, thanks! If only restaurant menus had pictures as pretty as Steamy Kitchen’s for every food item. Or, you know, if I spoke Spanish…

The steak, which was a thinner cut than I usually go for, turned out to be tender and juicy, with a pleasing iron-y tang that satisfied my craving in a big way. The chimichurri sauce was OK, but I didn’t go wild for it. Maybe because it had red wine vinegar in it, and I don’t like sour/tangy sauces. My taste in food runs more towards the sweet and salty. Dan, however, loves spice and tang, and he enjoyed his steak and chimichurri sauce mightily.