Skirt Steak with Chimichurri Sauce
Updated: Jun 27
The two perfect pairs to bring flavor and a hint of heat.
1 1 1/2-lb. skirt steak (about 1/2' thick)
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
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.
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