Skirt Steak with Chimichurri Sauce

By janicecraig

Ingredients

• One 1 1/2 pounds 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
• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt, more as needed
• 3 to 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 minced flat-leaf parsley
• 1/3 cup finely chopped fresh oregano
• 3/4 cup extra virgin olive oil

Details

Adapted from food52.com

Preparation

Step 1

Serves 4

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.

Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.

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.


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.