¼ cup candied pepper liquid
¼ cup brine-packed capers, rinsed and finely chopped
¼ cup finely chopped fresh flat-leaf parsley
2 Tbsp finely chopped fresh cilantro
6 clove garlic, very finely minced
2 shallot, very finely chopped
½ cup extra virgin olive oil
To make the chimichurri, place the candied peppers in a medium bowl with their liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the mixture is thick and emulsified. Set aside.
2 ⅛ Tbsp 2 tablespoons plus 1/2 teaspoon coarse sea salt
1 Tbsp 1 tablespoon plus 1/8 teaspoon freshly ground black pepper
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
4 cup baby arugula
1 cup halved cherry tomato
Prepare a hot charcoal or gas grill.
Season both sides of the skirt steaks with 2 tablespoons of the salt and 1 tablespoon of the black pepper and set on the grill. Cook without moving until there are grill marks, about 5 minutes. Turn over the steaks and cook the other side until there are grill marks and the steaks are cooked to your liking, about 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes longer for medium-well. Use tongs to transfer the steaks to a large platter and set aside.
While the steaks rest, whisk together the olive oil, lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/8 teaspoon black pepper in a large bowl. Add the arugula and cherry tomatoes and gently toss to coat.
Arrange the 4 steaks on a large platter in a circular shape. Fill the center of the circle with the arugula and tomatoes and serve with the chimichurri on the side.
Recipe courtesy of New Latin Classics by Lorena Garcia and Raquel Pelzel/Ballantine Books, 2011.