Bandar Steak and Indian Inspired Chimichurri
Serves 3-4 people
Ingredients1/2 cup red wine vinegar
1 tsp kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 small shallot, finely chopped
1 fresh jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
2 tablespoons of Bandar Mint-Cilantro Chili Sauce
2 lbs of skirt steak
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chili in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil and Bandar Mint-Cilantro Chili Sauce. (NOTE: Can also combine all ingredients in a food processor if desired - do not puree too finely).
Remove 1/2 cup chimichurri in a small bowl, season with salt to taste, and reserve as sauce.
Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade and grill on high heat as desired.
Spoon reserved sauce over grilled meat.