Argentinean cuisine has the amazing ability to make simple ingredients sing just by using solid technique, great ingredients and straightforward, bold flavors. I try to recreate the same, honest approach to turn what could be a tough cut of meat and a simple sauce, into a bright, fresh, flavorful and colorful dish!
Technique tip: Touching the following fingers together and then feeling the notch of your thumb to test the level of doneness. Thumb to pinky = rare; thumb to ring finger = medium rare; thumb to middle finger = medium; thumb to pointer = well done.
Swap option: Lime for lemon in chimichurri, rice vinegar for red wine vinegar and London broil (top round) can be used in place of skirt steak.
- 1 bunch fresh flat-leaf parsley, stemmed and chopped
- 8 cloves garlic, minced
- 3/4 cup plus 3 tablespoons extra virgin olive oil, divided
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 tablespoon diced red onion
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper, plus more
- 1/2 teaspoon salt, plus more
- 2 pounds skirt steak
1. Add the parsley, garlic, 3/4 cup olive oil, vinegar, lemon juice, onion, oregano, salt and pepper to a food processor and process for 1 minute or so, until all the ingredients are combined.
2. Pat steaks dry with a paper towel and season thoroughly with kosher salt and freshly ground black pepper. Press the spices into the meat so they'll stick and will create a really nice crust. After seasoning, let meat come to room temperature (about 10 minutes).
3. While meat is coming to room temperature, oil your grill grates with olive oil. Preheat the grill to medium-high heat.
4. Place steak on hottest area of your grill and do not move it for at least 3 minutes. When a nice sear has formed, flip steak and cook for an additional 3-4 minutes.
5. Remove steaks from heat and let rest for 5 minutes. Lightly cover the steak with a "tent" of aluminum foil.
6. Serve the steak hot with the chimichurri sauce on the side.