Skirt Steak (inside or outside)
Yield: 4 servings approx.
Cooking Method: Grill (Charcoal or Gas)
Notes in advance: Prepare Chimichurri Sauce/Marinade in advance, if desired have skirt steak marinate for a couple hours/overnight – otherwise use as sauce only.
1 x 1.5 pound skirt steak, cut it in half crosswise
Salt and freshly ground black pepper
Chimichurri Sauce (prepared in advance)
Sprinkle skirt steak with salt lightly and drizzle a very light amount of olive oil and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Sauce.
Chimichurri Sauce (and marinade)
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Skirt Steak with Chimichurri Sauce; photo credit: Irvin Lin