Skirt Steak with Chimichurri Sauce
Enjoy this delicious Skirt Steak with Chimichurri Sauce, a vibrant and flavorful Argentinian dish that pairs perfectly with grilled meats.
Equipment
- Food processor
- BBQ
- Heavy Based Skillet
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves tightly packed
- 1 tablespoon oregano leaves tightly packed (optional)
- 4 cloves garlic minced
- 0-2 teaspoon red pepper flakes optional – adjust to taste
- ¼ cup red wine vinegar (see note 1)
- ½ teaspoon salt
- black pepper
- ½ cup extra virgin olive oil
Steak
- 700 g flat iron, flank, skirt steak or other steak of choice, at room temperature
- salt to taste
- pepper to taste
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.
- Transfer into a small bowl. Add oil and gently stir. Set aside for 1 hour before use, overnight is better!
- Store in an airtight container in the refrigerator and use within 3 days.
Steak
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tablespoon vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- For medium rare, cook for 2 min on each side (internal temp 52C/125F). For medium, cook for 2 ½ min each side (internal temp 57C/135F).
- Transfer to a plate, cover loosely with foil and rest for 5 – 10 minutes.
- Cut thin slices against the grain and serve with Chimichurri Sauce on the side.
Notes
Vinegar can be substituted with sherry vinegar or other mild vinegar. Chimichurri Sauce is best consumed within 3 days for food safety reasons.
Nutrition
Serving: 1serving
Tried this recipe?Let us know how it was!