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Author Notes: Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce. (All recipes from The Grilling Book.) —Adam Rapoport
- One 1 1/2 pounds 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
- Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
- Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt, more as needed
- 3 to 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
- 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. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
- To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
- Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
- This recipe is a Community Pick!