Lake Norman Magazine

Grilled Perfection

We are very fortunate that the area we live in there is year round grilling, except for the occasional dusting of snow. So taking advantage of food cooked over a live fire, whether gas or charcoal, sometimes gets lost on weekdays. Now us serious grillers not only grill all year long but also right smack dab in the middle of the week.No more excuses with this recipe. Skirt steak is one of the most flavorful cuts of beefs, because of its prefect marbling of fat throughout the steak. Also, it grills up to the perfect smoky char in the matter of minutes. Highlighting this dish are grilled vegetables and a tangy, herbaceous mustard green chimichurri. Chimichurri is an Argentinian condiment traditionally made with handfuls of fresh herbs, spice and splashes of vinegar. Served with some grilled bread, brushed with olive oil and rubbed with garlic, this is the one meal you will be glad that you took the cover off your grill on a weekday. For more great recipes from Chef Troy visit and be sure to watch Troy on WCCB Charlotte’s Rising morning show every Tuesday morning from 7-9 am for “Troy’s Everyday Eats” cooking show.

Skirt Steak and Grilled Vegetables with Mustard Green Chimichurri

1 Pound-Skirt Steak

To Drizzle-Olive Oil

To Taste-Chef Troy’s Spice Mix

2 Each-Yellow Squash-quartered, cut each into half across on bias

1 Each-Zucchini- quartered, cut each into half across on bias

1 Each-Red Bell Pepper-halved, stem/seeds removed, cut into strips

1/2 Each-Red Onion-cut into strips

1 Cup-Cremini Mushrooms-quartered Chimichurri 1 Bulb-Fresh Garlic-roasted see recipe below

1 Cup-Mustard Greens-stem removed, rough chopped

1/4 Cup-Parsley-leaves only

1 Each-Jalapeno Pepper-stem and seeds removed

1/2 Teaspoon-Kosher Salt

1/2 Teaspoon-Crushed Red Pepper

1/2 Teaspoon-Ground Coriander

1/4 Teaspoon-Ground Cumin

1/3 Cup-Red Wine Vinegar

1/2 Cup-Extra Virgin Olive Oil

Garlic Cut top off of garlic bulb and place in a piece of foil root side down. Drizzle with olive oil, season with salt/pepper. Seal foil and bake @ 300 degrees until soft, 45 minutes to 1 hour. Garlic should easily squeeze out of the skin.Directions1. Lay skirt steak out at room temperature at least 30 minutes before starting.2. Prepare chimichurri by adding half of the garlic to a food processor with remaining ingredients.3. Process until smooth, remove and pour into a bowl and leave at room temperature.4. Preheat grill and perforated grill pan for direct heat grilling to a medium high heat.5. Place all vegetables in a bowl and toss with just enough oil to lightly coat.6. Season generously with Spice mix and toss to coat.7. Brush skirt steak with oil and season with Spice Mix.8. Add steak to grill, char on first side, about 2 minutes, flip and baste with some chimichurri.9. Char second side for 2-3 minutes for medium rare, flip, baste and remove to a plate.10. Let steak rest while preparing vegetables.11. Toss vegetables and add to hot grill pan.12. Allow to cook without moving to char on all sides, about 4-6 minutes total.13. Remove and assemble dish.14. With a spoon drizzle some chimichurri in a large serving bowl or individual bowls.15. Scatter vegetables in bowl.16. Slice steak against the grain and place on top of vegetables.17. Drizzle more chimichurri on top and serve remaining sauce on the side.