Grilling with Adam Rapoport: Skirt Steak with Chimichurri Sauce

Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from his go-to steak to the drink in his hand.

Americans love skirt steak, but a lot of us don't know it -- it's what is often seen on menus as "sizzling steak fajitas." But skirt steak should be on your table for so many other reasons. It's affordable (we're not talking aged rib-eye here), and it's got a ton of flavor. 

Beef cries out for salt and pepper, so season aggressively. Bring your steak to room temperature before you grill, and make sure you let it rest after a sear over high heat. And I always finish with Maldon salt after I slice.  

The bright, vibrant chimichurri in this recipe complements the steak well, but it'll also be your new condiment for summer. Make a batch, store it in your fridge, and you'll be using it all season long.

Skirt Steak with Chimichurri Sauce

Serves 4 

One 1 1/2-pound skirt steak (about 1/2-inch thick), cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
1/2 cup Chimichurri Sauce

Chimichurri Sauce

Makes about 2 cups

1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 or 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 flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra virgin olive oil

See the full recipe (and save and print it) here.  

This recipe is just one of more than 350 recipes from The Grilling Book, a comprehensive guide to anything you can make with a grill.

Photos by Peden+Munk
Food Styling by Rebecca Jurkevich
Prop Styling by Lucy Attwater