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Frankie checks out the Windy City's first Local Foods store to learn about the art of butchering meat.
1 pound skirt steak
1 bunch broccoli
1 bunch parsley
1/4 cup red wine vinegar
2 cloves garlic
Juice of 1 lemon
Generously salt and pepper the skirt steak. Grill until blackened on the first side, flip and cook until 125°F in the center. Grill sausages until cooked through.
In a sauté pan, add broccoli, garlic and salt. Add a little water and stir to combine, cooking until crisp-tender. Set aside.
Meanwhile, in a giant mortar & pestle or a blender, combine parsley, vinegar, garlic, anchovies, olive oil and lemon juice to make the chimichurri sauce.
Once cooked, sliced steak and sausages. Transfer to a plate along with the broccoli, and serve with chimichurri sauce on the side.
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