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
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
In This Recipe
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.