Recipe: Chimichurri Skirt Steak with Grilled Red Onions, Roasted Roma Tomatoes & Crispy Red Bliss Potatoes by Michael’s on East (Sarasota, FL)

Recipe: Chimichurri Skirt Steak
(Grilled Skirt Steak with Chimichurri, Grilled Red Onions, Roasted Roma Tomatoes & Crispy Red Bliss Potatoes)

Recipe and photo courtesy of Michael’s On East Executive Chef Jamil Pineda

Serves 4

For the Skirt Steak

4 6oz Skirt Steaks
3 Tablespoons Olive Oil
Salt and Fresh Ground Black Pepper


Coat each skirt steak with salt and pepper, then brush with olive oil. Over high heat, grill steaks to desired temperature. Immediately upon removing from grill, slice and then allow to rest.

For the Crispy Red Bliss Potatoes

12 Red Bliss Potatoes
1 Teaspoon of Dried Thyme
2 oz of Olive Oil
Salt and Black Pepper to Taste


Preheat the oven to 350 degrees. Slice red bliss potatoes in half lengthwise, then into thirds. Place in bowl, season with salt and pepper, dried thyme and olive oil. Lay the potatoes out on a roasting pan and cook in oven until golden brown, approximately 12 minutes.

For the Chimichurri

½ Yellow Onion, finely diced
½ Bunch Flat Parsley, chopped finely
½ Bunch Curly Parsley, chopped finely
½ Bunch Cilantro, chopped finely
¾ Cup Extra Virgin Olive Oil
1 Tomato, crushed
½ Jalapeno, seeded
4 Cloves Garlic
2 Bay Leaves
2 Limes, juiced
¼ Cup Rice Wine Vinegar
¼ Cup Distilled Vinegar


Place the first six ingredients (Onion, Flat Parsley, Curly Parsley, Cilantro, Extra Virgin Olive Oil and Tomato) in a bowl and mix well. In a blender, place all remaining ingredients and blend until smooth. Add blended ingredients to the ingredients in bowl and mix well.

For the Roasted Tomatoes

6 Plum Tomatoes, halved
2 oz Olive Oil
½ Teaspoon Chopped Garlic
Salt and Fresh Ground Black Pepper


Preheat the oven to 350 degrees. In a mixing bowl, add the tomatoes halves, oil and the garlic season with salt and pepper. Place on a sheet pan and roast for approximately 6 minutes.

For the Grilled Onions

2 Medium Red Onions, peeled and cut in 4 slices
2 Tablespoons Olive Oil
Salt and Fresh Ground Black Pepper


In a small bowl, mix the onions with oil and salt and pepper. Over high heat, grill the onions on both sides.

To Plate

In a small mixing bowl, add the onions, tomato, potatoes and 1 tablespoon of Chimichurri and mix well. Place a spoonful of the mixture in the middle of dinner plate, slice the skirt steak against the grain and place on top of the mixture. Top the steak with a generous portion of Chimichurri and serve!

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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