Skirt Steak with Chimichurri: The Best Recipe for Summertime Grilling
Get ready to fire up the grill and impress your guests with this mouthwatering skirt steak recipe. The combination of juicy, smoky meat with a fresh and vibrant homemade chimichurri sauce is what summertime grilling is all about. Made with budget-friendly skirt steak and a handful of fresh ingredients, this recipe is not only delicious but also easy to make.
To prepare the chimichurri sauce, finely chop 1/2 cup of flat-leaf parsley and 1 tablespoon of fresh oregano. If you prefer, you can use dried oregano instead. Add a tablespoon of finely chopped fresh red chili pepper for a spicy kick. If you're using dried chili pepper flakes, start with 1/2 teaspoon. Mince 3-4 cloves of fresh garlic for the best flavor. Mix these ingredients in a bowl with 1/2 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1/2 teaspoon of kosher salt, and a pinch of freshly ground black pepper.
For the skirt steak, you'll need about 1 1/2 pounds. Bring the meat to room temperature before cooking. Sprinkle both sides with kosher salt and freshly ground black pepper. Heat your grill to medium-high and brush the grate with a high-heat oil to prevent sticking. Cook the meat for 3-4 minutes on each side until medium cooked. Let the steak rest on a cutting board for a few minutes before slicing it against the grain.
Arrange the sliced skirt steak on a serving plate and drizzle the homemade chimichurri sauce over the top. The vibrant green herbs of the chimichurri beautifully complement the perfectly pink meat. For an extra touch, add fresh parsley leaves to the plate. Enjoy this impressive and flavorful dish that will make you the star of any grilling party!
Ingredients:
- 1 1/2 pounds skirt steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup flat-leaf parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- 1 tablespoon fresh red chili pepper, finely chopped (or 1/2 teaspoon dried chili pepper flakes)
- 3-4 cloves fresh garlic, minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Pinch of freshly ground black pepper
Cooking steps:
- Finely chop the parsley, oregano, red chili pepper, and garlic. Mix them in a bowl with the olive oil, red wine vinegar, salt, and pepper to make the chimichurri sauce.
- Sprinkle both sides of the skirt steak with kosher salt and freshly ground black pepper.
- Preheat the grill to medium-high heat and brush the grate with high-heat oil to prevent sticking.
- Grill the steak for 3-4 minutes on each side until medium cooked.
- Let the steak rest on a cutting board for a few minutes, then slice it against the grain.
- Arrange the sliced steak on a serving plate and drizzle the chimichurri sauce over the top.
- Garnish with fresh parsley leaves and serve.
