Grilled Marinated Skirt Steak with Chimichurri Sauce first.
Emeril marinates the skirt steak in sherry, sherry
vinegar, red onion, garlic, and olive oil.
Emeril says to allow the meat to rest for thirty
minutes before grilling to avoid sticiking.
He slices it paper thin at an angle, so it's
tender. The entire segment is a bit
chaotic (and funny as the hosts all
just try to sneak taste of the food)
but it all looks delicious.
He also makes a no-mayonnaise
potato salad, which he prefers for
hot weather. Dessert is strawberry
rhubarb pie. Take a look:
You can find Emeril's recipe for Grilled Marinated Skirt Steak with Chimichurri Sauce here and his recipe for Warm-Weather Potato Salad here.
You can find his recipe for Strawberry Rhubarb Pie here. You can find more of Emeril's favorite grilling recipes in his cookbook, Emeril at the Grill: A Cookbook for All Seasons.
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