138 - Skirt Steak with Chimichurri Sauce

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IMG_7266.jpg

138 - Skirt Steak with Chimichurri Sauce

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Skirt Steak with Chimichurri Sauce
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
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.
Chimichurri Sauce
1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/2 cup finely chopped fresh oregano
1 cup extra virgin olive oil
Combine vinegar, 1 teaspoon salt, garlic, shallot, and jalapeno in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.