Lunchbreak: Seared skirt steak with dry chimichurri, prepared by CH Distillery chef Pablo Madrigal

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Executive Chef Pablo Madrigal

CH Distillery
564 W. Randolph Street
(312) 707-8780

Events and Promotions:
CH Distillery's Mobile Lounge will be present at Lincoln Park's Green City Market on Saturday August 27th. Guests can relax in lounge or play a game of ping pong.

CH celebrates national vodka day with week long promotion Tuesday, October 4th through Saturday, October 8th. Stop by CH and buy a bottle of CH Vodka, CH Peppercorn Vodka or CH Aquavit and get a vodka based cocktail for free.

Seared Skirt Steak with CH London Dry Chimichurri

Heartland Meats Skirt Steak

Cut steak into 3 large portions. Place the rub in a tray or shallow pan. Cover steak with rub. Shake lightly, transfer to another tray…..let sit for at least 2 hours for maximum flavor. Place on the grill or flat top for 2 minutes on each side for medium rare, 3 minutes for medium and 4 minutes for medium well or longer for a well done steak.  Let rest for 2 minutes before serving. Cover with Chimichurri.

Latin Spice Rub

6 Tbs ground coriander seed
6 Tbs ground celery seed
3 Tbs ground black peppercorn
3 Tbs light chili powder
3 Tbs ancho chili powder
2 Tbs salt
1 1/2 Tbs dried thyme
1 1/2 Tbs ground cumin
1 Tbs garlic powder

If spices are whole, grind to a fine powder in a spice grinder. Mix all of the spices well in a bowl.

London Dry Chimichurri
For best results, make this a day in advance

2 bunches parsley
2 bunches cilantro
6 oz. dried arbol chile
4 oz. ancho chili powder
4 oz. fresh lime juice
4 oz. champagne vinegar
canola/olive oil blend (enough to cover)
salt and pepper, as needed
10 oz. CH London Dry Gin

Finely chop herbs by hand, transfer to a bowl, mix and set aside. Chop arbol chiles into small slices, add to bowl. Add all other ingredients (except olive oil), mix thoroughly. Now add enough olive oil to turn the mixture into a slightly runny paste.