Grilled Skirt Steak with Warm Chimichurri Idaho® Potato Salad | Idaho Potato Commission
Grilled Skirt Steak Combine garlic and the two oils. Toss skirt steaks in marinade and set aside for 3-4 hours in the refrigerator. When ready to cook, season skirt steaks with salt and pepper. Grill...
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Ingredients
- <strong>Grilled Skirt Steak</strong>
- 4-4 to 5 ounce skirt steaks
- 2 small cloves garlic, chopped
- 3 tablespoons peanut oil
- 1 teaspoon sesame oil
- Salt
- pepper
- <strong>Chimichurri Idaho® Potato Salad</strong>
- 4 medium sized Idaho® potatoes, peeled, cut into 2-inch chunks
- 4 ribs celery, sliced on the bias into ¼-inch slices
- 2 cups spinach leaves
- ¼ cup pine nuts, toasted
- <strong>Argentinian Chimichurri Sauce</strong>
- 3 chopped handfuls parsley
- 2 tablespoons crushed garlic
- 4 tablespoons white distilled vinegar
- 1 tablespoon ground oregano
- 1/4 tablespoon black pepper
- ½ tablespoon salt
- 2 cups olive oil
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