Skirt Steak with Chimichurri and Chamoy

Ingredients

• Skirt steak: 1.5 lbs
• Parsley: 1 cup
• Cilantro: 1/2 cup
• Garlic: 4 cloves
• Red wine vinegar: 1/4 cup
• Olive oil: 1/2 cup
• Dea Harissa Hot Sauce: 2 tablespoons
• Apricot preserves: 3 tablespoons
• Lime juice: 2 tablespoons
• Yuca Steak-Cut: for serving
• Salt and pepper:

Instructions

1. Make the chimichurri: In a blender, combine parsley, cilantro, garlic, red wine vinegar, and olive oil. Blend until chunky, not smooth.
2. Make the chamoy sauce: Mix the harissa hot sauce with apricot preserves and lime juice until well combined.
3. Season the skirt steak generously on both sides with salt and pepper.
4. Heat a grill or grill pan to high heat (400-450°F/200-230°C). Grill the steak for 3-4 minutes per side for medium-rare.
5. Remove the steak and let it rest tented with foil for 5 minutes.
6. Meanwhile, prepare the yuca according to package instructions.
7. Slice the steak evenly against the grain (perpendicular to the muscle fibers) for tenderness.
8. Serve with both sauces and the prepared yuca on the side.