Craving a restaurant-worthy steak dinner without the fuss? Unlock the secret to perfectly tender skirt steak, paired with a vibrant chimichurri sauce that explodes with flavor. Get ready to impress yourself (and your guests!) with this surprisingly simple recipe.
About Skirt Steak
Alright, let's explore into the world of the often-overlooked cut of beef known as skirt steak! It's not as fancy as a ribeye, but trust me, it packs a punch of flavor. I think of it as the cool, laid-back cousin in the steak family.
Skirt steak comes from the diaphragm muscle of the cow. I know, it doesn't sound super appealing, but hear me out! It's thin, it's got a loose texture, and—most importantly—it's got intense beefy flavor. For an extra layer of deliciousness, you can try a steak marinade that tenderizes the meat. There're two types: the inside and outside. Honestly, I usually go with whichever looks better at the store; they're similarly delicious.
Now, I will say it can be a little tough if you don't treat it right, but that's where the fun begins! Think of it like discovering the secret potential of a hidden gem.
Preparing the Steak
Before we fire up the grill, I'm going to explain some crucial steps, otherwise, we'll end up with a chewy, sad piece of meat! We don't want that, do we?
First, pat those steaks dry with paper towels! Moisture is the enemy of a good sear, trust me. Now, give each steak a generous coat of kosher salt–about a teaspoon per side–and freshly cracked black pepper. Don't be shy!
Next, here's my pro tip: let 'em sit at room temperature for about 20-30 minutes. This helps the steak cook more evenly. The type of steak matters, so remember to always use skirt steak for this recipe. While you are waiting, use that time to get the grill screaming hot; high heat is key for that perfect crust, that is very important to get right!
Remember to brush those grill grates clean and give 'em a quick oil–this will stop the steak from sticking!
Whipping Up Chimichurri
Let's shift gears! It's chimichurri time – my favorite part! Grab a food processor; we're tossing in 1 cup of parsley, half a cup of cilantro, and three minced garlic cloves!
Next, add a quarter cup of red wine vinegar, half a cup of olive oil, and a teaspoon of dried oregano. Don't forget a pinch of red pepper flakes for a little kick! Pulse it until it's finely chopped – not a paste, okay?
Taste and adjust! More vinegar if you like tang, a little salt and pepper to round it out! If it's too thick, add a smidge more olive oil. Chimichurri should be vibrant and ready to rock your steak! Now, isn't that easy? This sauce isn't just ridiculously flavorful; it's also incredibly versatile.
Serving Suggestions
Once the skirt steak is grilled to perfection and your chimichurri is singing with fresh flavors, it's time to plate this masterpiece, and I've got some seriously tasty serving suggestions for you!
First, slice the steak against the grain – about 1/4 inch thick! This makes it easier to chew and soaks up all that delicious sauce.
Now, imagine: a vibrant green chimichurri river flowing over tender slices of skirt steak. You could serve it with a simple side salad – maybe some mixed greens with a light vinaigrette.
Or, if you're feeling a bit more adventurous, how about some roasted potatoes or grilled veggies? Bell peppers, onions, even zucchini – they all play nicely with the steak and chimichurri! A dollop of mashed sweet potatoes adds a sweet contrast, too. Want to get really fancy? Make steak tacos with some warm tortillas. Trust me; you won't regret it!
Short Recipe Version
Skirt Steak With Chimichurri Sauce****
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
- 1.5 lbs skirt steak
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tbsp chopped fresh oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together olive oil, red wine vinegar, parsley, garlic, oregano, red pepper flakes, salt, and pepper to make the chimichurri sauce.
- Season skirt steak with salt and pepper.
- Heat a grill or skillet over high heat.
- Cook steak for 3-5 minutes per side for medium-rare.
- Let steak rest for 5 minutes before slicing against the grain.
- Serve steak topped with chimichurri sauce.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 35g
- Fat: 22g
- Carbohydrates: 3g