Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak -- or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce.
Season 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 pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side.
Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.
Makes about 2 cups
This ridiculously addictive, bright green sauce is a staple condiment in Argentina, where they serve it with that country's legendary grilled steaks. The base is a blend of olive oil and fresh herbs like cilantro, parsley, and oregano; garlic, red wine vinegar, and chile pepper and piquancy and a touch of heat. This recipe makes enough to marinate 2 pounds of beef (London broil or skirt, hanger, or flank steaks) or lamb (loin or blade chops) with some left over to serve as a sauce after grilling.
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
From The Grilling Book: The Definitive Guide from Bon Appetit, Andrews McMeel Publishing, May 2013.
"Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."