Description
Delicious marinated skirt steak paired with vibrant chimichurri sauce, perfect for any gathering.
Ingredients
- Skirt steak (1-1.5 lbs)
- Olive oil (1/2 cup for marinade, 1/2 cup for chimichurri)
- Red wine vinegar (1/4 cup)
- Garlic (4 cloves, minced)
- Fresh parsley (1 cup, chopped)
- Fresh oregano (1/2 cup, chopped, or 1 tablespoon dried)
- Red pepper flakes (1 teaspoon, adjust to taste)
- Salt and pepper (to taste)
- Lemon juice (from 1 lemon)
Instructions
- Prepare the marinade: In a bowl, combine olive oil, red wine vinegar, minced garlic, salt, pepper, and red pepper flakes.
- Marinate the steak: Place the skirt steak in a resealable bag or a shallow dish, and pour in the marinade. Massage it into the meat and seal or cover. Let it marinate for at least 120 minutes, preferably overnight in the refrigerator.
- Make chimichurri: In a blender or food processor, combine parsley, oregano, garlic, olive oil, lemon juice, salt, and pepper. Pulse until finely chopped but still textured.
- Preheat the grill: Heat your grill to high. Remove the steak from the marinade, letting the excess drip off.
- Grill the steak: Cook for about 3-4 minutes per side for medium-rare, adjusting the time based on your desired doneness.
- Serve it up: Once grilled to perfection, let the steak rest for 5 minutes. Slice against the grain, drizzle with chimichurri, and enjoy!
Notes
For a delightful serving experience, plate alongside grilled vegetables or a fresh salad. Serve with warm tortillas or rice and beans. Adjust herbs in chimichurri based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian