Skirt Steak with Chimichurri & Husk Cherry Sauce

We enjoyed a lovely 10 day holiday in Montauk over Labor Day which included a BBQ at the house with friends.  I was determined to use those husky little guys above and decided to serve grilled skirt steak with two sauces... An herby chimichurri and a sweeter, roasted husk cherry sauce. 

Skirt steak is a perfect crowd-feeding cut because not only is it in-expensive, it is super easy to prepare (salt, grill, serve) and just looks good sliced on a serving platter. Paired with a choice of a sweet or spicy sauce, there was a taste for everyone.  Forgive me for the strange lighting in the picture of the final plate; I still had my camera on the night setting trying to capture the Harvest Moon below!

Grilled Skirt Steak with Chimichurri & Husk Cherry Sauce

Ingredients

• 1/3 a pound per person of skirt steak
• Salt & Pepper

Directions 

• Salt & pepper the steak liberally
• Grill 3 minutes per side over medium heat
• Let rest 5 minutes before slicing

Roasted Husk Cherry Sauce
Ingredients

• 1 cup of husk cherries, husks removed*
• 1/2 cup of olive oil
• 1 teaspoon of red pepper flakes
• Salt & Pepper 

*Cherry tomatoes can be substituted if husk cherries / ground cherries are not readily available 

Directions

• Preheat oven to 325
• Peel the husks off the fruit
• Toss the husk cherries / ground cherries with the half of the oil, salt & pepper and red pepper flakes
• Spread in an even layer in a glass pan and roast for 25-35 minutes until they just start to wrinkle
• Let cool, then puree adding the remaining olive oil as needed
• Heat gently before serving

Before

After

Chimchurri
Modified courtesy of Food52 

Ingredients

• 1 cup of cilantro
• 1/2 cup of mint
• 1/4 cup of fresh oregano
• 4 cloves of garlic, minced and sauteed in olive oil 
• 4 tablespoons red wine, rice or sherry vinegar 
• 1/4 cup of olive oil 
• 1/4 cup of fresh lemon juice
• Pinch red pepper flakes
• Salt & Pepper to taste

Directions

• Saute the roughly minced garlic in olive oil until fragrant
• Cool and transfer to a food processor or blender
• Add the remaining ingredients, and blend until processed
• Salt & pepper to taste

About Husk Cherries or Cape Gooseberries

Husk Cherries or Cape Gooseberries (not be confused with regular Gooseberries!) are little nightshades, covered in a papery husk.  Sweeter than a cherry tomato, they almost have a pineapple or jammy flavor.  They can be eaten raw in salads, dried or cooked into a dessert.