Argentinean Skirt Steak
2 cups Virgin Olive Oil
Juice of 2 lemons
2 cups parsley (finely chopped)
8 cloves of garlic (finely chopped)
1 white onion (finely chopped)
Sea Salt to taste
Pepper to taste
Combine the ingredients in a bowl and add sea salt and pepper to taste. Divide into two bowls, use half as marinade and the other half for dipping.
3 lbs skirt Steak, cut crosswise into 3 equal pieces
1. Place the steak in a large pyrex dish and pour half of the chimichurri over it. Coat both sides and put in the refrigerator for 2-4 hours.
2. Preheat the grill to high heat. Pull the steak from the fridge and let it come to room temperature (very important part of the process when cooking a steak). Remove it from chimchurri and dust with salt and pepper. Grill for 4-5 minutes on one side and turn, grill the other side for 4-5 minutes and medium-rate . Remove from the grill and let it rest for 10 minutes.
3. Slice it up and serve with the second bowl of chimichurri and I know I don’t need to say it, but this serves one.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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