Churrasco Steak and Arugula
FOR THE CHIMICHURRI
- 1/2 cup finely minced candied Red Peppers
- 1/4 cup candied pepper liquid
- 1/4 cup brine-packed capers, rinsed and finely chopped
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh cilantro
- 6 garlic cloves, very finely minced
- 2 shallots, very finely chopped
- 1/2 cup extra-virgin olive oil
FOR THE STEAKS
- 4 8-ounce skirt steaks
- 2 tablespoons plus 1/2 teaspoon coarse sea salt
- 1 tablespoon plus 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- To make the chimichurri, place the candied peppers in a medium bowl with their liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the mixture is thick and emulsified. Set aside.
- Prepare a hot charcoal or gas grill.
- Season both sides of the skirt steaks with 2 tablespoons of the salt and 1 tablespoon of the black pepper and set on the grill. Cook without moving until there are grill marks, about 5 minutes. Turn over the steaks and cook the other side until there are grill marks and the steaks are cooked to your liking, about 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes longer for medium-well. Use tongs to transfer the steaks to a large platter and set aside.
- While the steaks rest, whisk together the olive oil, lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/8 teaspoon black pepper in a large bowl. Add the arugula and cherry tomatoes and gently toss to coat.
- Arrange the 4 steaks on a large platter in a circular shape. Fill the center of the circle with the arugula and tomatoes and serve with the chimichurri on the side.