Grilled Chimichurri Skirt Steak

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 Ingredients:

  • 2 pounds skirt steak, trimmed
  • Salt and black pepper to taste

Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and black pepper to taste

Instructions:

Skirt Steak:

  1. Preheat a grill or grill pan over medium-high heat.

  2. Season the skirt steak with salt and black pepper on both sides.

  3. Grill the skirt steak for 3-4 minutes per side for medium-rare, or adjust the time according to your desired doneness.

  4. Remove the steak from the grill and let it rest for 5 minutes.

Chimichurri Sauce:

  1. In a bowl, combine chopped parsley, chopped cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, dried oregano, and crushed red pepper flakes.

  2. Mix well and season with salt and black pepper to taste.

Assembly:

  1. Slice the grilled skirt steak against the grain into thin strips.

  2. Drizzle the chimichurri sauce generously over the sliced steak.

  3. Serve the grilled chimichurri skirt steak with your favorite grilled vegetables or a side salad.

This recipe delivers a flavorful and juicy grilled skirt steak paired with the vibrant and herby chimichurri sauce. It's a delightful dish that showcases the richness of the beef and the freshness of the chimichurri. Enjoy this South American-inspired steak on a warm day with friends and family.

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