This weekend I was dying for some red meat; we’ve been mostly eating turkey and chicken lately because they are the only meats we’ve been able to find at the local Winn Dixie that are organic/grass fed (Food, Inc destroyed me people). So I gave in and bought the “all natural, certified humane” skirt steak, even though I know those two terms really don’t mean anything…I admit it – I totally caved!

I made one of my favourite sauce/marinade combos for this delicious strip of red meat goodness; Chimichurri!

Most people only use this sauce as a condiment, but I’ve found it to be a super marinade also; especially if you only have a short amount of time to marinate your meat. The combination of the red wine vinegar and the garlic really team up to get some amazing depth of flavour into the meat!

Here’s my take:

1lb Skirt Steak (Churrrasco-style if you shop at my Winn Dixie!)

4 slices havarti cheese – any mild cheese will work here

1 red pepper

1 yellow pepper

1 small yellow or red onion

4 Whole wheat wraps

Chimichurri Sauce/Marinade

6 tablespoons red-wine vinegar

2 tablespoon minced garlic (6-7 cloves)

1 bay leaf broken in half

1 tsp salt

1 tsp dried red pepper flakes

1 tsp ground black pepper

1/2 cup olive oil + 2 tbsp

3/4 cup chopped italian parsley (fresh)

4 tbsp water

Combine all the ingredients for the sauce in a medium bowl. Put the steaks in a ziplock and pour about 2/3 of the sauce mixture over the meat. Seal the ziplock and roll meat around, massaging them a bit from the outside of the bag. Leave on the counter or in the fridge for about 20 minutes to 1 hour.

Slice the peppers and onions lengthwise into thin, fine strips. Heat 2 tbsp of olive oil in a heavy pan/skillet to medium/high, and sautée until caramelised; everything will be very wilted and brownish and smell very sweet!

Heat grill to high (or, I used my panini press because the 85 degree heat outside wasn’t particularly appealing) and throw the steaks on and cook for 2-3 minutes on each side for medium-rare.

Remove from grill and wrap in foil to rest for at least 5 minutes. Remove from foil and slice on the diagonal against the grain of the meat; this will ensure a more tender slice of meat – it sounds crazy, but it’s true!

Lay wraps out on the plates and lay one slice of cheese on each. Arrange about 4 oz of steak on each wrap and top with some of the peppers/onions and drizzle with some of the remaining chimichurri sauce. Fold up the bottom and sides of the wrap to form an open topped envelope; EAT! Mmmm…

Bière de Garde went down great with this!