Skirt Steak With Chimichurri Sauce
Get ready to indulge in a burst of flavors with this mouthwatering skirt steak recipe. The fresh, herbaceous chimichurri with its hints of garlic and red pepper flakes beautifully complements the juicy, tender skirt steak. Grilled to perfection and sliced just right, this dish is a delightful fusion of savory and herbaceous notes that will surely elevate your dining experience.
— Constant Cookbook
Ingredients
- FOR THE CHIMICHURRI
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup fresh oregano leaves
- 4 cloves garlic, minced
- 2 teaspoons crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- sea salt
- FOR THE SKIRT STEAK
- 2 pounds skirt steak, excess fat trimmed
- salt and freshly ground black pepper
Instructions
- To make the chimichurri, combine all of the ingredients together in a small bowl.
- Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)
- Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.
Cook Time
15M
Prep Time
PT15M
Yield
4
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