Skirt Steak with Chimichurri Sauce

Peden + Munk

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.

Ingredients

  • 1 1-1/2-pound skirt steak (about 1/2 inch thick), cut in half crosswise 
  • Kosher salt and freshly ground black pepper 
  • Vegetable oil, for brushing 
  • 1/2 cup Chimichurri Sauce (recipe below)

Procedure

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. 

Chimichurri

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.

Ingredients

  • 1/2 cup red wine vinegar 
  • 1 teaspoon kosher salt, more as needed 
  • 3 or 4 garlic cloves, thinly sliced or minced 
  • 1 shallot, finely chopped 
  • 1 Fresno chile or red jalapeño, finely chopped 
  • 2 cups minced fresh cilantro 
  • 1 cup mined flat-leaf parsley 
  • 1/3 cup finely chopped fresh oregano 
  • 3/4 cup extra-virgin olive oil

Procedure

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 AppetitAndrews McMeel Publishing, May 2013.

Yield: 
4 servings
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