In Argentina, grilled steaks are served with a bright green condiment know as chimichurri sauce. It's a pureed mixture of fresh herbs such as parsley and oregano, garlic, olive oil, and vinegar. A fresh jalapeno chile gives extra kick to this recipe.
1. In a food processor, pulse garlic and jalapeno until finely chopped. Add parsley and oregano; pulse until herbs are coarsely chopped. Add oil, vinegar, lemon juice, salt and pepper; pulse until mixture has a uniform consistency.
2. In a large resealable plastic bag, combine skirt steak and 1/4 cup of the sauce. Seal and shake to coat meat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3. Heat a gas grill to high or prepare charcoal grill with hot coals (you may also use a grill pan). Lightly coat grill rack with oil or nonstick cooking spray. Grill steak for 3 to 4 minutes per side for medium rare. Let rest, tented with foil, for 5 minutes before slicing.
4. To serve, thinly slice steak. Serve with barley pilaf (recipe follows) and remaining chimichurri sauce on the side.Barley Pilaf:
5. Simmer 1/2 cup barley in 2 cups of chicken broth for 20 minutes, covered, or until tender. Stir in 3/4 cup frozen peas, thawed, 1 jar (2 ounces) diced pimientos, 2 tablespoons of the chimichurri sauce, 1 teaspoon chopped fresh oregano and 1/4 teaspoon black pepper. Let stand, covered, for 5 minutes before serving to absorb any liquid.