Lunchbreak: Pheasant Run Resort chef Tiffany Tooker makes steak chimmi churri

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Pheasant Run Resort
4051 E. Main Street
St. Charles
www.pheasantrun.com

To make reservations for the holiday events call (630) 584-6300

Steak Chimmi Churri

Marinade:
1/2 cup vegetable oil
1/2 cup burgundy wine
1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp black pepper
ground cayenne, to taste (1/8 to 1/4 tsp)
2 lbs skirt steak cut into 8 oz strips

Directions:
Mix all ingredients and add sliced meat.  Let marinate for at least 2 hours. Can be refrigerated overnight. After marinating the meat, either grill or pan sear the skirt steak for about 5 minutes on each side for medium-rare steak.

Chimi Churri Sauce

1/2 cup fresh parsley leaves chopped
1/4 cup fresh basil leaves
1/2 cup  fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 oz red wine vinegar
1 Tablespoon fresh lime juice
1 tsp cayenne pepper
2 garlic cloves  minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1  teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Directions:
Finely chop all fresh herbs and mix all ingredients in a mixing bowl. Whisk until all ingredients are combined. TIP: This can be made 2 hours ahead or even the day before.  Cover and refrigerate for overnight, or cover and let stand at room temperature if serving that same day.

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