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
- Prep time 50 minutes
- Cook time 8 minutes
- Serves 4
- Skirt Steak
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
red wine vinegar
kosher salt, more as needed
3 to 4
garlic cloves, thinly sliced or minced
shallot, finely chopped
Fresno chile or red jalapeño, finely chopped
minced fresh cilantro
minced flat-leaf parsley
finely chopped fresh oregano
extra virgin olive oil
- Skirt Steak
- 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.
- 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.