Articles by B. Coop

Louisiana Crawfish Pie Recipe

Baking, Louisiana Favorites, Recipes, Seafood
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I think I get at least 3 emails/message requests for this recipe per day. So, I won’t stall any longer. This is my Louisiana Crawfish Pie recipe!

Of course, the heart of this recipe is the Louisiana Crawfish Tails! Buying them frozen is easier to come by year round. But, you have to be careful. READ THE LABEL! Many companies in China import crawfish tails. They are okay, but the taste is a bit off. Purchase Louisiana brands if you can. And do NOT discard that fat! Frozen crawfish tails will render an orange liquid after thawing. That’s the crawfish fat. It contains a ton of flavor!
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I have a super flaky and buttering pie crust recipe. http://coopcancook.com/pie-crust/ But, if you’re pressed for time, the store bought rolls are fine. Create and egg wash and brush it across the surface of the top pie crust. It will help it brown to a beautiful, golden color.If you find that the edges of your pie are browning faster than you’d like while baking, just tear off some pieces of foil and cover the edges of the crust.

After taking your first bite, you’ll instantly know why Crawfish Pies are a Louisiana favorite!

Happy Cooking,

B. Coop

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Louisiana Crawfish Pie

Ingredients

  • 1-2 lbs frozen Louisiana crawfish tails thawed, reserve the fat
  • 2 T flour
  • 2 T butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 celery stalks
  • 1 tsp minced garlic
  • 1/3 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • Cajun seasoning to taste
  • 1 T liquid crab boil optional
  • 2 9 inch pie crusts
  • 1 beaten egg
  • 1 T water

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt butter in a skillet
  3. Whisk in the flour and stir over medium high heat until roux is peanut butter colored
  4. Add in onions, bell peppers, and celery
  5. Saute until tender; about 5 mins
  6. Add in garlic and saute for 30 secs.
  7. Stir in the chicken broth, crawfish fat, and heavy cream.
  8. Bring to a simmer
  9. Once the mixture thickens, add in the crawfish tails.
  10. Season with the Cajun seasoning, onion powder, and garlic powder.
  11. Pour in the liquid crab boil and stir well.
  12. Remove from the heat.
  13. In a buttered pie plate, place one pie crust into the bottom
  14. Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
  15. Whisk the beaten egg and water together
  16. Brush the egg wash over the top of the pie crust.
  17. Bake the pie for 30-35 mins or until golden brown.
  18. Allow pie to rest for 10 mins before serving
  19. Enjoy!

 

Chicken Fajita Quesadilla Recipe

Chicken, Recipes
Posted on 3 Comments on Chicken Fajita Quesadilla Recipe

Most Friday nights of my high school years ended at Taco Bell. It was the hang out after football and basketball games. But, now, the adult Coop’s digestive system is not a friend of the Bell. Whatever that “meat” is made of, does NOT agree with me anymore. Those Chicken Quesadillas were my favorite thing to order. It was just some about that Jalapeno sauce that I loved. So, of course I tried to come up with my own jacked up Chicken Fajita Quesadilla recipe for you guys. 

Let’s talk Taco seasoning. I make my own. You can find the recipe here: http://coopcancook.com/taco-lasagna/ I like to season my chicken breast and rub it in good. 

Onions and peppers add so much flavor. The sweetness of the red bell peppers is something special.

Monterrey Jack and Cheddar or Colby Jack cheeses are my favorite to use in quesadillas. Mexican blend is fine, but always shred your own cheese. The bagged stuff never melts right. 

As for the sauce, it’s creamy with just the right kick of spice. It may not be a direct replica of the Taco Bell condiment, but I actually prefer it more!

Happy Cooking,

B. Coop

Chicken Fajita Quesadillas
Serves 3
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Quesadillas
  1. 1 lb thinly sliced chicken breast (cut into bite sized pieces)
  2. 1-2 T taco seasoning (my recipe: http://coopcancook.com/taco-lasagna/ )
  3. 1/2 of an onion (sliced)
  4. 1/4 of a green bell pepper (thinly sliced)
  5. 1/4 of a red bell pepper (thinly sliced)
  6. 1/2 cup Monterrey Jack cheese (shredded)
  7. 1/2 cup Cheddar or Colby Jack cheese (shredded)
  8. 3 burrito sized flour tortillas
  9. 1 T olive oil
  10. cooking spray
Jalapeno Sauce
  1. 1/2 cup sour cream
  2. 1/4 cup mayo
  3. 2-3 slices of picked jalapenos (finely minced, seeds removed)
  4. 1 T juice from jar of picked jalapenos
  5. 1 T paprika
  6. 1/2 tsp onion powder
  7. 1/2 tsp garlic powder
  8. 1/4 tsp sugar
  9. 1/4 tsp cumin
  10. 1/4 tsp cayenne pepper
  11. pinch of salt to taste
Instructions
  1. Season chicken with taco seasoning
  2. Heat olive oil in a pan
  3. Add the chicken and allow it to cook on medium high heat.
  4. When the chicken is almost done, add in the onions and bell peppers
  5. Saute until chicken is cooked and veggies are translucent.
  6. Remove from the pan and set aside.
  7. Heat a skillet over medium high heat and spray it with cooking spray
  8. Take one tortilla and sprinkle cheeses on half of it.
  9. Top that same half with chicken and cover the chicken with more cheese
  10. Fold the other half of the tortilla over the filling and add it to the skillet.
  11. Allow the quesadilla to heat until the cheese is melted and both sides of the tortilla is lightly browned.
Jalapeno Sauce
  1. Mix all ingredients together well in a bowl.
  2. Refrigerate for at least one hour.
  3. Add the sauce to the quesadilla with the cheese and chicken or serve it on the side for dipping.
  4. Enjoy!
Coop Can Cook https://coopcancook.com/

Crawfish Beignets Recipe

Louisiana Favorites, Recipes, Seafood
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Yes. You read right. Today, we are making Crawfish Beignets! I combined two of Louisiana’s beloved food items. Many traditional recipes for Crawfish Beignets resulted in more of a Crawfish Hushpuppy than a Beignet. So, I challenged myself to come up with an easy recipe that produced fluffy and soft beignets with a spicy, cheesy crawfish filling. I think I did it!

These are big biscuits, so we have to make sure we fry them longer to ensure that they aren’t doughy in the middle. I fry at 325 degrees F. This will allow the beignets to cook thoroughly without burning the outside.

Traditional beignets are topped with a sprinkling of powdered sugar. I decided to mimic the sugar and sift grated Parmesan on top!

Serve with Remoulade. It complements the flavors perfectly!

Look at that texture! These are very filling as well. One beignet per serving is more than enough.

Happy Cooking,

B. Coop

Crawfish Beignets
Yields 16
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Ingredients
  1. 1 lb crawfish tails (roughly chopped)
  2. 1 T liquid crab boil
  3. 3 T butter
  4. 1/3 cup finely chopped onion
  5. 1/3 cup finely diced bell pepper
  6. 1/3 cup chopped green onions
  7. 1 finely diced celery stalk
  8. 1 T minced garlic
  9. 2 T chopped fresh parsley
  10. 4 oz cream cheese (softened)
  11. 1/2 cup shredded fontina cheese
  12. 1/2 cup shredded Mozzarella cheese
  13. 1-2 T Cajun or creole seasoning
  14. 2 16.3 oz cans biscuits (8 biscuits per can)
  15. 1/3 cup grated Parmesan (sifted)
  16. canola or vegetable oil for frying
Instructions
  1. Toss crawfish tails in the liquid crab and set aside.
  2. In a skillet, melt the butter and add in the veggies.
  3. Sauté until translucent. About 2 mins.
  4. Remove from the heat.
  5. In a bowl, combine the cream cheese and veggie mixture well.
  6. Fold in the crawfish and shredded cheeses.
  7. Season with the Cajun or creole seasoning
  8. Stir well.
  9. On a floured surface, open the biscuits and separate them.
  10. Using your fingers or a rolling pin, flatten and spread each biscuit.
  11. Fill each with 1 T of the filling.
  12. Fold the biscuit dough over the filling and gently press the edges to seal.
  13. Heat canola oil in a deep fryer or skillet to 325 degrees F.
  14. Fry the beignets for 3-5 mins or until golden brown and done in the center.
  15. Place on paper towels to drain.
  16. Sprinkle Parmesan cheese on top.
  17. Enjoy!
Coop Can Cook https://coopcancook.com/

Creole Shrimp Burger Recipe

Burgers, Recipes, Seafood
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Decided to give the cows a break today and share my Creole Shrimp Burger recipe with you. Freshness and tons of flavor! Think of a crab cake, but with shrimp. Oh, and a bun. Oh and it’s dressed like a bang as…ahem, a really good burger. Just check it out.


You could use a food processor to grind up the shrimp. But, that ruins the texture in my opinion. I just chop them up finely with a knife. I reserve about 1/4 of the shrimp to chop roughly in larger pieces. It’s always good to see big chunks of shrimp poking out of the patty. Add veggies and condiments of your choice. I HIGHLY suggest using avocados. They compliment the flavors of this burger so well!

Creole Shrimp Burger
Yields 4
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Ingredients
  1. 1 lb medium shrimp (peeled, deveined, and roughly chopped)
  2. 1/2 red bell pepper (finely diced)
  3. 1/4 cup green onions or shallots (finely chopped)
  4. 1/4 cup fresh Italian parsley (chopped)
  5. 1 beaten egg
  6. 3 T mayo
  7. 1 tsp garlic powder
  8. 1-2 tsp creole seasoning or seasoning salt
  9. 1 tsp creole mustard
  10. 1 tsp lemon juice
  11. 1/3 cup bread crumbs
  12. 1 T olive oil
Instructions
  1. Mix all ingredients (except for the olive oil) in a bowl well.
  2. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
  3. Form 4 equal sized patties.
  4. Heat olive oil in a skillet on a medium high setting
  5. Place the patties into the skillet and fry for 3-4 mins per side or until cooked through.
  6. Lay patties on top of paper towels to drain.
  7. Serve on bun with your desired garnishments.
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Pepper Steak Recipe

Beef, Recipes
Posted on 2 Comments on Pepper Steak Recipe

I heard, or read, you loud and clear. The people want my Pepper Steak Recipe! Well, here it is…

Bell Peppers are one of my favorite veggies. I love that each color has it’s own flavor. I also enjoy how the colors brighten up a dish.

As far as the steak is concerned, you have many options. I’m using sirloin, but top round, flank, flat iron, or even London broil will work. Just  slice it thinly. Pop it in the freezer 30 mins before slicing to make it easier to slice. But, be sure to allow the beef to come to room temp before stir frying it.
Baking soda. Yes, the orange box. This helps tenderize the beef. It’s a lifesaver if you’re on a budget and are using a cheap cut of steak. It is what’s used at most Chinese restaurants.

Serve it over white rice or Jasmine rice and you’ll have an easy, take out quality dinner made right in your own kitchen!

Happy Cooking,

B. Coop

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Pepper Steak

Servings 3
Author B. Coop

Ingredients

Steak:

  • 1 1/2 lbs sirloin steak
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • 1 tsp Chinese 5 spice
  • 2 T soy sauce
  • 1 tsp baking soda
  • 1/2 tsp sesame seed oil

Veggies:

  • 2 cups thinly sliced green red, and yellow bell peppers
  • 1 sliced onion
  • pinch of salt

Sauce:

  • 1 cup beef stock
  • 1/4 cup soy sauce
  • 2 tsp sugar
  • 1 tsp ground ginger
  • 1 T cornstarch

Instructions

Steak:

  1. Thinly slice the steak into strips and place it into a bowl.
  2. Add the remaining ingredients to the steak and mix well.
  3. Allow to marinate at room temp. for 20-25 mins.
  4. In a wok or skillet, heat vegetable oil.
  5. Add in the steak and stir fry until cooked to your desire level of doneness.
  6. Remove and set aside.

Veggies:

  1. Add the bell peppers into the wok or skillet.
  2. Sprinkle the salt on top
  3. Saute/stir fry for about 2 mins.
  4. Add in the onions and continue to saute until translucent.

Sauce:

  1. In a small bowl, whisk all sauce ingredients together.
  2. Add the steak back into the skillet along with the veggies
  3. Pour the sauce in.
  4. Stir fry at a medium heat until the sauce thickens.
  5. Taste and adjust seasoning as needed.
  6. Serve over warm, rice
  7. Enjoy!

 

Red Wine Braised Short Ribs Recipe

Beef, Recipes
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The goal still remains. My Cookie Crew WILL be able to make at least 5 restaurant quality meals in their own kitchens! I believe in you. So, I’m adding to your recipe arsenal. Here’s how I use red wine to braise beef short ribs!

Caught a sale on boneless, beef short ribs at one of my favorite, local markets. I think I threw the whole section in my buggy! Or cart. I’m southern as hell. Anyway, these little things can add up. So, if you see them on sale, take advantage!
Sear that meat! It’s essential in braising. It adds so much flavor to my flavor part of the dish…the braising liquid or sauce. The “fond” browning creates is magical. Especially when you pour in the wine to deglaze.
Using fresh herbs alone will take a dish from homemade to restaurant menu approved. Place your sprigs on top if the meat. This will make them easier to remove before serving.

I opted to serve this tender beef over smoked gouda and Herbes de Provence grits. MAGICAL!!! But, it would also be yummy over potatoes. 

Happy Cooking,

B. Coop

1 lb beef short ribs (boneless or bone-in)
1 T seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 T vegetable oil
1 onion (diced)
1 T minced garlic
1 T all purpose flour
1 T tomato paste
1 cup Cabernet Sauvignon wine
1 cup beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary  
 
Preheat oven to 350 degrees F
Mix seasoning salt, onion, and garlic powder together.
Sprinkle spice mix on all sides of the ribs.
Heat vegetable oil in an oven safe skillet or Dutch oven.
Add the ribs and sear on both sides; 1-2 mins per side.*
Remove and set aside on a plate
In the same skillet, add in the onions
Saute onions until they brown slightly
Add in the garlic and stir for 30 secs
Sprinkle in the flour and stir for 1 min.
Add the tomato paste and stir
Pour in the wine 
Once it starts to thicken, add the ribs back into the skillet
Pour in the beef stock making sure that the ribs are not completely covered in liquid. Liquid should stop halfway.**
Cover the skillet with foil. (Use the lid if you’re using a dutch oven.)
Bake for 2 1/2 hours or until ribs are fork tender.
Serve over mashed potatoes or grits.
Enjoy!
 
*Do not crowd the skillet. Brown the ribs in batches if necessary.
**See recipe tutorial above

 

Sesame Chicken Wings

Chicken, Recipes, Uncategorized
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Sesame Chicken Wings. They’re BOMB! You have to make them, so I will not waste anytime talking…

Please tell me that I’m not the only one that gets completely grossed out by the sight of raw chicken! YUCK! I can even touch it with my bare hands. I always use gloves. Still gonna eat them though.

Put the Deep Fryer Away! We have baking powder, baby! Baking powder helps our wings crisp up in the oven to give them the texture of deep fried wings. I use 1 tablespoon per pound of wings.

Then, line the longest baking sheet with parchment paper. Place your wings on top giving them some elbow room. Well, they don’t have elbows, but you know…room to breathe. Wait…

When you make this glaze, don’t panic at the quantity. It will be enough! You’re coating the bird not soaking them. If you want more sauce, just double the recipe. And if you like it spicy, add a tsp or two of cayenne pepper!

So, what’s your preference? Flats or drums? 

Happy Cooking,

B. Coop

Sesame Chicken Wings
Yields 20
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Wings
  1. 3 lbs chicken wings
  2. 1 T Chinese 5 spice
  3. 1 T garlic powder
  4. 1 T smoked paprika
  5. 2 T onion powder
  6. 2 T seasoning salt
  7. 3 T baking powder (1 T per pound of chicken wings)
Glaze
  1. 1/4 cup brown sugar
  2. 1/4 cup chicken stock
  3. 3 T honey
  4. 1 T soy sauce
  5. 1 T hoisin sauce
  6. 1 tsp sesame seed oil
  7. 1 T cornstarch
  8. 1 T cold water
  9. 1-2 T sesame seeds
  10. garnish with green onions
Wings
  1. Preheat oven to 450 degrees F.
  2. Mix all spices and baking powder together.
  3. Sprinkle the mixture over the chicken wings and toss to combine.
  4. Line a large baking sheet with parchment paper. Use two baking sheets if needed.
  5. Place the wings onto the baking sheet with a little space in between wings.
  6. Bake for 15 mins.
  7. Take wings out and flip
  8. Bake for another 15 mins.
  9. Take wings out again and flip once more.
  10. Place back into the oven and allow them to bake for 10-15 more mins.
Glaze
  1. Add the first 6 ingredients into a sauce pans and whisk together.
  2. Bring to a simmer on medium heat.
  3. Allow glaze to simmer for 2 mins.
  4. In a small bowl, whisk the cornstarch and water together.
  5. Pour the cornstarch and water mixture into the saucepan with the glaze while whisk to allow lumps.
  6. Simmer for 30 secs or until glaze thickens.
  7. Stir in the sesame seeds.
  8. Place the wings in a large bowl and pour the glaze on top.
  9. Toss the wings to coat them with the glaze.
  10. Garnish with fresh green onions
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Peaches and Cream French Toast

Breakfast
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One of my sweet Cookies asked for a French Toast recipe. Of course I had to give her a French Toast recipe. But, you already know it wasn’t gonna be plain, old French Toast. I decided to add on this sinfully delicious Caramelized Peaches and Cream topping! Breakfast will definitely feel like dessert came early with this one! Here’s how I make my Peaches and Cream French Toast…

The key ingredient…fresh, ripe peaches! I found these babies at the market. They were locally grown and I was sold! These things were huge too! One was more than enough for this recipe. But, if you’re not as blessed to find gigantic peaches, just double up on them. 

Let’s talk about the topping! I didn’t want it overly sweet. These peaches were a little on the tart side which worked perfectly! The brown sugar and slight sourness of the peaches balanced better than I expected. I used salted butter as well. You know why? Sweets need salt!

I’m sure you guys have figured me out by now. I love incorporating booze wherever I can in a recipe! Today, it’s rum! Man oh man! Caramelized peaches and rum?! Just do it. 

A Trudy line from one of my favorite movies, “Steel Magnolias, came to mind when I sampled this dish. As Trudy suggested, I added a little cream to cut the sweetness. She was referring to ice cream. But, I use some freshly whipped cream. 

This is definitely a daily breakfast item. But, it is the perfect, occasional brunch treat! Enjoy!!

Happy Cooking,
B. Coop

Peaches and Cream French Toast
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. French Toast
  2. 4 slices of bread (brioche, artisan, or regular sandwich bread)
  3. 2 eggs (beaten)
  4. 1/3 cup milk
  5. 2 T granulated sugar
  6. 1 tsp cinnamon
  7. 3 T butter
  8. Pinch of salt
  9. Peach Topping
  10. 2 large, fresh peaches (pitted and sliced)
  11. 4 T salted butter
  12. 3 T brown sugar
  13. 1/4 cup heavy cream
  14. 1 tsp pure vanilla extract
  15. 1 T rum (optional)
Whipped Cream
  1. 1 cup heavy cream
  2. 1 T powdered sugar
Toast
  1. In a shallow bowl, whisk the eggs, milk, sugar, cinnamon, and salt together well.
  2. Melt butter in a skillet.
  3. Dip both sides of the toast into the mixture and place it in the skillet.
  4. Heat until toast is golden brown on both sides.
  5. Allow toast to rest on a plate. Tint with foil to keep warm.
Peaches
  1. Melt butter in the same skillet
  2. Stir in the brown sugar and heavy cream
  3. Heat the mixture until well combined and bubbly.
  4. Place the peaches in the pan.
  5. Allow to cook without stirring for 4 mins.
  6. Flip the peaches over and cook for 3 mins.
  7. Turn off the heat and stir in the vanilla extract and rum.
Whipped Cream
  1. Pour the heavy cream and sugar into a chilled bowl.
  2. Using an electric mixer, mix the cream and sugar on HIGH until stiff peaks are formed.
  3. Enjoy!
Coop Can Cook https://coopcancook.com/

Homemade BBQ Sauce | Coop’s Original BBQ Sauce Recipe

Recipes, Sauces
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So, here I go opening my secret vault again. I never thought I’d share my special, homemade BBQ sauce recipe. But, I just can’t keep anything from my Cookies! Sauces are my thing.This recipe is what I call my fundamental BBQ sauce. Because, it’s the base sauce that I always use. Now, you can use it as is or add your favorite flavors. Orange, pineapple, honey, Hennessy…whatever, Chile! Again, I really didn’t think I’d ever share this recipe. However, I just adore you guys!  So, here are the steps to getting folks lost in the sauce…

Lost in the sauce!

What I love most about making BBQ sauce is that you can just throw all of the ingredients into a pot at one time. Just stir it well and let it simmer. Because, the magic happens during the simmer. That’s when all of those flavors marry each other and live happily ever after. Besides that, BBQ sauce is one of the most popular sauces. You’ve got to have a go to recipe in your stash.

To Booze or Not to Booze…

Of course, I’m using bourbon in this recipe. However, it’s completely optional. But, whiskey tastes amazing in this smokey sauce! And, if you know, it’s Bourbon!

Don’t worry about it being boozy. The alcohol content will cook out in 20-30 seconds. It’s completely kid proof. However, feel free to substitute the liquor for fruit juices like orange, pineapple, or apple. Obviously, the flavor choices are endless. Giving the sauce the right amount of simmer time is most important. Doing so, makes all of the difference in the quality of your BBQ sauce.
Listen, I believe I’ve created the perfect, customizable, homemade BBQ sauce! But, hey, i’m biased. So, tell me what flavored BBQ sauce is your fave in the comment section. And let me know what you plan to use this sauce on.

Happy Cooking,

B. Coop

 

Homemade BBQ Sauce
Yields 2
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 1/2 cup ketchup (I would tell you the brand I use, but Heinz hasn’t cut me a check yet. Whoops!)
  2. 2/3 cup brown sugar (packed; meaning, press it down in the measuring cup, Baby! Don't make this difficult)
  3. 1/4 cup Worcestershire sauce
  4. 1 T apple cider vinegar
  5. 1 T liquid smoke (flavor of your choice)
  6. 1 T Creole mustard
  7. 1 T onion powder
  8. 1 tsp garlic powder
  9. 3 T molasses
  10. 1 tsp Cajun seasoning
  11. 1 tsp black pepper
  12. 1/3 cup Bourbon (optional)
Instructions
  1. Combine all ingredients in a saucepan on medium heat.
  2. Stir well and bring to a boil
  3. Lower heat and allow to simmer uncovered for 35 mins.
  4. Allow to cool completely before storing in a jar or container.
  5. Enjoy!
Notes
  1. Leftover sauce will last up to one month if refrigerated properly in an airtight container or jar.
Coop Can Cook https://coopcancook.com/

Marinaded Skirt Steak and Chimichurri Sauce

Beef, Recipes
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You know I wouldn’t send you into the summer without a bomb Skirt steak recipe for the grill, right? I work hard choosing and developing flavors for you. Only the best for my Cookies. And when you try this recipe, you’ll know I’m telling you the truth.

Skirt steak is one of my favorite cuts of steak, because the thing can take some marinade. I’m all about flavor, so I loved creating this wet rub for the steaks. Skirt steak is not the tenderest cut. However, when you treat it right, it will melt in your mouth. 

I like to make small “nicks” along the surface of the meat. This helps it soak up all of that marinade better. Be careful not to overdo it or cut through the meat. 

Speaking of overdoing it…do NOT overcook this steak. Skirt steak is not meant to be cooked well done. I don’t believe any steak is, but we won’t go there today. I only cook them for one minute per side. Perfect every time.

Coop, what the hell is Chimichurri Sauce?? Glad you asked. It’s an Argentina condiment that loves to be boo’d up with steak. Especially, Skirt steak. I mean, they were made for each other. It’s also delicious on fish, chicken, and even pasta. It’s makes an amazing pasta salad!

This marinaded skirt steak recipe will be amazing on tacos and nachos as well! Serve it with your favorite sides. Let me know what you plan to do with it!

Happy Cooking,

B. Coop

Marinaded Skirt Steak and Chimichurri Sauce
Serves 4
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Prep Time
1 hr 30 min
Cook Time
2 min
Total Time
1 hr 32 min
Prep Time
1 hr 30 min
Cook Time
2 min
Total Time
1 hr 32 min
Steak
  1. 2 lbs skirt steak
  2. 2 T olive oil
  3. 1 tsp kosher salt
  4. 1 tsp freshly cracked black pepper
Wet Rub
  1. 1 tsp onion powder
  2. 1 tsp garlic powder
  3. 1/2 tsp ground cumin
  4. 1/2 tsp cayenne pepper
  5. 2 tsp dried oregano
  6. 1/2 tsp red pepper flakes
  7. 1/4 cup balsamic vinegar
  8. 1 T Worcestershire sauce
Chimichurri Sauce
  1. 1 cup fresh Italian parsley (firmly packed)
  2. 1/4 cup fresh cilantro
  3. 1 T red wine or balsamic vinegar
  4. 1 tsp minced garlic
  5. 1 tsp red pepper flakes
  6. 1/4 cup olive oil
  7. salt and pepper to taste
Instructions
  1. Using a pairing knife, make small, shallow cuts into the surface of the steak
  2. Coat the steak with olive oil on both sides.
  3. In a small bowl, mix all of the wet rub ingredients together.
  4. Rub half of the mixture on one side of the steak and the remaining half on the other side.
  5. Place in a zip lock or marinading bag
  6. Refrigerate for at least one hour or overnight.
  7. Remove the steak from the refrigerator and allow it to come to room temp.
  8. Season both sides of the steak with salt and pepper.
  9. Heat a cast iron skillet or stove top grill until it starts to release smoke.
  10. Brush the skillet or grill lightly with olive or vegetable oil
  11. Lay the steak on the skillet or grill and cook 1 minute per side.*
  12. Remove the steak, tent it with aluminum foil, and allow it to rest for 5-10 mins before slicing.
  13. Slice the steak against the grain.
  14. Top with Chimichurri sauce
  15. Enjoy!
Chimichurri Sauce
  1. Place all ingredients (except salt and pepper) into a food processor and pulse until well combined into a paste.
  2. Pour into a bowl and season to taste with the salt and pepper.
  3. Refrigerate for at least 20 mins before serving**
Notes
  1. *Do NOT overcook! This isn't a steak you cook well done. It will turn into a rubber glove.
  2. **Chimichurri sauce will last for up to 2 days in the fridge if stored in a tightly sealed container.
Coop Can Cook https://coopcancook.com/