This recipe was submitted on iLoveCurrySimple by member Farrin Glenn.

Recently, cheaper cuts of meat like shirt steak have become more popular in the culinary world. I am a big fan of marinated skirt steak with Chimichurri sauce. Originating from Argentina, this sauce is usually made from a combination of fresh chopped parsley, vegetable oil, red wine vinegar, chopped garlic and red pepper flakes. I use this traditionally Latin sauce for steak as inspiration for my Thai Style Chimichurri to pair with my Grilled Skirt Steak with Green Curry Marinade.

Ingredients for the Steak and Marinade:

1 ½ pounds skirt steak or top round
2 tablespoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 lime, juiced
½ package (or about ¾ cup) CurrySimple Gourmet Green Curry Sauce

Directions:

In a large zip top bag, place the steak and drizzle with vegetable oil, salt, pepper, lime juice, and CurrySimple Gourmet Green Curry Sauce. Seal bag and place in a shallow baking dish. Let steak marinate over night 6-8 hours in the refrigerator. Grill the steak on the BBQ or in a grill pan over medium high heat for 6-7 minutes per side for medium rare. Adjust cooking time for preferred doneness. Let steak rest 10 minutes before slicing. Top with Thai Style Chimichurri or serve it on the side for dipping.

Ingredients for the Thai Style Chimichurri

1 cup cilantro, loosely packed
1 cup basil, loosely packed
2/3 cup vegetable oil
¼ rice wine vinegar
2 cloves garlic, whole peeled
1 teaspoon red pepper flakes
1 2 inch piece lemongrass, bruised and cut into fourths
1 teaspoon fresh ginger, minced
2 Thai chilies (optional), steams removed
½ teaspoon kosher salt

Directions:

In a food processor, combine all of the above ingredients and process until smooth.