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skirt steak w/chimichura vietnamese style, deeelicious

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Grilled last night with Mark Bittman's NYTimes column (link below, it should be free until weds) and it was SO good I had to share. It's an intensive lovely green and garlicy sauce for grilled skirt steak. Nothing could be easier. I used cilantro, Italian basil, and mint from my garden only because that is what was there. I'm dying to try it with rau ram, or vietnamese coriander . . .

Sides were ChiliDude's fantastic corn/black bean salad with habaneros (THANKS!), and a cucumber-yogurt-shallots-s&p salad

enjoying the last bits of summer . . .

Link: http://www.nytimes.com/2005/09/14/din...

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  1. I am so glad you tried it and confirmed what I thought when I read this recipe on Thursday.

    Will make it this week.