Argentinean Style Skirt Steak with Chimichurri
Chimichurri sauce, full of fresh parsley, oregano, lemon and garlic, is a perfect fresh condiment for grilled steak! Marinate the night before you grill and you will have the most flavorful grilled steak in minutes.
- Prep Time30 min
- Ready in4 hours 15 min
Ingredients
Steak & Marinade
- 2 lb. skirt steak, trimmed and left at room temperature for 30 minutes
- ½ small yellow onion, peeled
- 2 cloves of garlic, peeled
- 3 Tbs. olive oil
- 3 Tbs. red wine vinegar
- 2 Tbs. fresh oregano leaves
- 1 Tbs. of fresh thyme leaves
- 1 tsp. sea salt
- ¼ tsp. fresh ground pepper
- Sea salt and fresh ground pepper to taste
- Slices of fresh baguette
Chimichurri Sauce
- 1 cup (packed) of coarsely chopped flat leaf parsley (about 1 large bunch)
- 4 cloves of garlic, minced or put through a press
- 3 Tbs. of fresh oregano leaves
- ½ cup of minced yellow onion
- 1 cup of olive oil
- ¼ cup red wine or sherry vinegar
- 1 tsp. sea salt
- ½ tsp. fresh ground black pepper
- Juice of one lemon
- ½ tsp. chili flakes
Cooking Instructions
In a blender or food processor, combine the marinade ingredients and puree into a coarse paste. Spread marinade over the steak and marinate for at least 4 hours or overnight.
Preheat grill to high heat. Season meat generously with salt and pepper. Grill over direct heat for 3-4 minutes to sear on first side and flip over and cook for an additional 3-4 minutes to medium-rare (135° internal temperature), longer if you’d like it cooked more. Rest steak for 5 minutes before slicing.
For the chimichurri sauce, combine all ingredients in a blender or food processor and pulse until well combined but not pureed. Allow to sit for 15 minutes before serving.
Serve sliced steak on a piece of baguette with a generous serving of chimichurri on top.
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