Grilled Skirt Steak with Chimichurri is a vibrant and flavorful dish that showcases the bold flavors of Latin American cuisine. Skirt steak, known for its rich beefy flavor and tenderness when cooked properly, is the star of this dish. It is marinated briefly to enhance its natural taste and then grilled to perfection, achieving a beautiful char and juicy interior. The steak is complemented by chimichurri, a zesty herb sauce originating from Argentina, made with parsley, garlic, vinegar, and olive oil. This green sauce not only adds a fresh and tangy profile but also helps to cut through the richness of the meat. Ideal for a quick weeknight dinner or a festive weekend barbecue, this combination is both simple to prepare and delightfully delicious.
Ingredients:
For the steak:
- 2 pounds skirt steak
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the chimichurri:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
Directions:
- Marinate the steak:
- In a small bowl, combine the minced garlic, salt, black pepper, and olive oil to make a marinade. Place the skirt steak in a resealable plastic bag or shallow dish and pour the marinade over the steak, ensuring it is well coated. Let it marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
- Prepare the chimichurri:
- In a medium bowl, combine the chopped parsley, minced garlic, oregano, olive oil, red wine vinegar, salt, red pepper flakes, and black pepper. Mix well and set aside for the flavors to meld. This can be made in advance and stored in the refrigerator, letting it come to room temperature before serving.
- Grill the steak:
- Preheat the grill to high heat. Remove the steak from the marinade and grill for about 3-4 minutes per side for medium-rare, or longer depending on your preference. Skirt steak is best enjoyed when not cooked beyond medium to maintain its tenderness.
- Rest and slice the steak:
- Allow the steak to rest for 5 minutes after grilling. This helps the juices redistribute throughout the meat. Slice the steak against the grain into thin strips to ensure tenderness.
- Serve:
- Serve the sliced steak on a platter with a generous drizzle of the chimichurri sauce over the top. Extra sauce can be served on the side for those who want more.
Grilled Skirt Steak with Chimichurri is a perfect dish for any meat lover, offering a burst of fresh, herbal flavors that perfectly complement the smoky, charred steak. It’s a robust, satisfying meal that’s sure to impress at any dining table.
