Makes: 4 large sandwiches
Preparation time: 15 minutes (plus overnight marinating)
Total time: 35 minutes
MARINADE AND SPREAD:
3 cloves garlic, peeled
1/4 small red onion, peeled
1/4 cup sherry wine vinegar or red wine vinegar
1 tablespoon lemon juice
1 cup flat-leaf parsley leaves
1/2 cup cilantro leaves
3/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper to taste
1 skirt steak, about 1 1/2 to 1 3/4 pounds
Oil for the grill
Salt and black pepper to taste
1 16-ounce baguette
In the bowl of a food processor, place all the marinade ingredients and pulse to chop them. The mixture should be the consistency of thin pesto; add more oil, vinegar and lemon juice to thin if needed. Remove half of the spread and place in a small bowl; cover and refrigerate.
Place the steak in a large, resealable bag. Pour the remaining marinade from the processor on the steak. Seal bag, pressing the air out and rubbing the sides of the bag so the marinade adheres to the steak. Refrigerate the steak for at least 8 hours or overnight.
Preheat grill to medium heat and oil the grates.
Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Remove the reserved chimichurri sauce in the bowl and let it come to room temperature.
Brush off the excess chimichurri, discarding the marinade. Season the steak with salt and black pepper.
Set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 3 minutes. Turn the steak over and continue to cook until the steak is done, about 6 minutes for medium-rare.
Meanwhile, slice the baguette horizontally and brush the inside with a little oil. Place on the grill to lightly toast.
Once the steak is done, remove it from the grill and let it rest for 5 minutes.
Brush a couple of tablespoons of the chimichurri on the bottom and inside tops of the baguette.
Place the whole grilled steak on the baguette. Cut into individual sandwich-size servings and serve with any remaining chimichurri.
Adapted from www.foodnetwork.com.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Analysis based on 5 ounces of grilled skirt steak per serving.
665 calories (51 percent from fat), 38 grams fat (10 grams sat. fat), 35 grams carbohydrates, 44 grams protein, 499 mg sodium, 84 mg cholesterol, 2 grams fiber.