Skirt Steak with Cilantro Chimichurri and Carrot-Citrus Hash

This recipe card from plated.com is bent, torn, stained ... all proof that this is an awesome dinner. I have made it probably once a month for the last six months and if you know me, you know I don't repeat recipes very often.

There is something about the sweet citrus carrots and the addictingly hot chimichurri sauce that seeps down over the steak. Jim and I clean our plates!
The ingredient list is fairly short with items such as butter, apple cider vinegar, honey and cayenne that I usually always have on hand. It comes together in less than 30 minutes which also makes it a great dinner during the busy week.

Here are the ingredients you will need:
1 yellow onion
12 ounces carrots
1 orange
1 lemon
1/2 bunch cilantro
2 cloves garlic
1 Tablespoon butter
10 ounces skirt steak
3 tablespoons apple cider vinegar
2 Tablespoons honey
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
3 tablespoons water
kosher salt
black pepper

 

1. Prepare Ingredients
Peel onion and cut into small dice. Peel carrot and cut into ½-inch dice. Squeeze juice of orange and lemon into a small bowl. Rinse cilantro and finely chop leaves, discarding stems. Mince garlic.

2. Prepare Carrot-Citrus Hash
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook until just caramelized, about 5 minutes. Add carrot and 3 tablespoons water. Cook
until carrot is tender, about 10 minutes.

I have also made this on a week were I've prepared Shepherds Pie which calls for both carrots and parsnips. Since I had parsnips in the fridge I diced those up too and it was great in this meal.

Add citrus mixture and cook until reduced slightly, 2 minutes more. Stir in butter and remove pan from heat. Taste and add salt and pepper as needed.

3. Season  and Sear Steak
Meanwhile, rinse steak and pat dry with paper towel. Season on both sides with salt and pepper. Heat a large pan over high heat. When pan is just smoking, add steak and cook until charred on outside and medium rare, 2-3 minutes per side. Remove from pan, cover with foil, and set aside to rest for 5-10 minutes. Resting your meat between cooking and slicing allows its juices to redistribute. This way you'll keep them all in, rather than all over your cutting board!

4. Make Chimichurri
Chimichurri is a South American sauce made with herbs, garlic, and oil. The chimichurri in this recipe is unique with its additions of honey, vinegar, and cayenne pepper. In a medium bowl, whisk
together apple cider vinegar, honey, cayenne pepper, chopped cilantro, and minced garlic. Taste and add salt and pepper as needed.

5. Plate Steak
Cut steak against the grain into ½-inch slices. Divide carrot-citrus hash evenly between 2 plates and top with steak. Spoon over chimichurri and serve.