Grilled Skirt Steak With Chimichurri
Fire up your grill and get ready to savor the flavors of this mouthwatering chimichurri skirt steak. A herbaceous blend of fresh parsley, cilantro, and marjoram combined with zesty garlic and tangy vinegar creates a vibrant chimichurri sauce that perfectly complements the juicy skirt steak. Let the steak rest after grilling to ensure maximum tenderness, then slice it against the grain and generously drizzle with the flavorful chimichurri before serving. This dish is sure to impress your guests and become a go-to recipe for your next barbecue gathering.
— Constant Cookbook
Ingredients
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh cilantro leaves
- 3 Tbs. fresh marjoram leaves
- 4 garlic cloves
- Sea salt and freshly cracked black pepper, to taste
- 3 Tbs. Champagne vinegar
- 1/2 cup olive oil, plus more for brushing
- 1/2 red bell pepper, roasted, peeled, seeded and finely diced
- 1 Tbs. red pepper flakes (optional)
- 1 1/2 lb. skirt steak
Instructions
- In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl. Generously season with salt and black pepper. Add the vinegar and pulse to incorporate. With the motor running, add the 1/2 cup olive oil in a slow, steady stream until emulsified. Pour into a small serving bowl. Stir in the bell pepper and red pepper flakes. Cover the chimichurri tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 20 minutes before grilling the steak.
- Preheat a stovetop grill pan over medium-high heat until just smoking. Generously season the steak with salt and black pepper and brush with olive oil. Place the steak on the pan and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.
- Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the steak across the grain and arrange on a platter. Pour the accumulated juices from the carving board over the steak and drizzle with the chimichurri. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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