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Skirt Steak with Chimichurri Sauce

Updated: Jun 27

The two perfect pairs to bring flavor and a hint of heat.

Ingredients

1 1 1/2-lb. skirt steak (about 1/2' thick)

Kosher salt

freshly ground black pepper

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 tsp. kosher salt, plus more

½ cup finely chopped cilantro

¼ cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano

¾ cup extra-virgin olive oil


Directions

The Sauce:

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl.


Let sit 10 minutes.


Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.


Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.


The Steak:

Sprinkle skirt steak lightly with salt and let sit at room temperature for 30 minutes.


Pat dry with paper towels and season again with salt and black pepper.


Build a medium-hot fire in a charcoal grill, or heat a gas grill to high (for full instructions, turn the page).


Cook 3-4 minutes per side until meat is nicely charred and medium-rare.


Transfer steak to a carving board; let rest for 5-10 minutes


Thinly slice and serve with Chimichurri Sauce.


Recipe by: Theoriginaldish.com

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