A recipe for chimichurri skirt steak. The steak is marinated in a homemade fresh herb sauce made with parsley, cilantro, oregano, and seasonings.
Course
Main Dish
Cuisine
American
Prep Time1hour35minutes
Cook Time10minutes
Total Time1hour45minutes
AuthorRenee
Ingredients
For the chimichurri sauce:
1bunch fresh flat-leaf parsley
1bunch fresh cilantro
1/4cuppacked fresh oregano leaves
3teaspoonsfresh thyme leaves
1 1/2teaspoonchopped fresh rosemary leaves
1serrano pepperseeded and chopped
3tablespoonsred wine vinegar
1/2teaspoonred pepper flakes
1/2teaspoonsalt
1/4teaspoonfresh ground pepper
1/2cupolive oilplus more if needed
For the steak:
1to 2 pound skirt steak
Salt and pepper
Instructions
For the chimichurri sauce:
Make sure all the fresh herbs have been rinsed and dried (I use a salad spinner to spin-dry).
Cut the stems from the parsley and cilantro below the leaves (to have mostly only leaves left).
Place the parsley, cilantro, oregano, thyme, rosemary, serrano pepper, vinegar, red pepper flakes, salt, and pepper in the bowl of a food processor fitted with a knife blade.
Pulse a few times to chop the herbs. Scrape down the sides of the bowl. Pulse while drizzling in the olive oil. Do not over-process or it will become a paste.
Transfer the chimichurri sauce to a small bowl. Stir in additional olive oil for desired consistency. Adjust seasoning with salt and pepper to taste.
Serve immediately or cover and refrigerate overnight. Recommended to make a day ahead for flavors to develop.
For the steak:
Spread about 1/3 to 1/2 of the chimichurri sauce on both sides of the steak. Let marinate for 1 hour on the counter while the steak is coming to room temperature.
Heat a grill to medium-high heat (about 450 to 500 degrees F)
Cut steak in half cross-wise with the grain. Scrape off most of the chimichurri and discard (to prevent the taste of burnt herbs).
Sprinkle salt and pepper on both sides of the steak.
Grill the steaks until medium-rare (or your preferred doneness), about 2 to 4 minutes per side, depending on thickness of steak.
Remove steak from the grill and cover loosely with foil. Let rest for 10 minutes.
Thinly slice steak at an angle across the grain.
Arrange steak slices on a platter with some of the chimichurri sauce on top.
Serve immediately with remaining chimichurri on the side.
Recipe Notes
A recipe for chimichurri skirt steak. The steak is marinated in a homemade fresh herb sauce made with parsley, cilantro, oregano, and seasonings.