- 4
Ingredients
- 1 1 1/2-pound skirt steak (about 1/2" thick), cut it in half crosswise
- Kosher salt and freshly ground black pepper
- Chimichurri Marinade (recipe follows)
Preparation
Step 1
Sprinkle skirt steak lightly with kosher salt and let sit at
room temperature for 30 minutes.
Pat dry with paper towels and season again with salt
and freshly ground black pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 34 minutes per side until meat is nicely charred and medium-rare.
Transfer steak to a carving board; let rest for 510 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade.
Chimichurri Marinade:
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3–4 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 fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
print a shopping list for this recipe
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. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over the grilled meat.