Skirt Steak with Chimichurri Sauce Recipe

Video Recipe: https://youtu.be/WSROtRm0R2M

Although Skirt and Flank Steak is pretty simple to prepare, we think Chimichurri sauce brings it to a whole new level. The fresh parsley with the bright acidity of the vinegar perfectly cut the salty, richness of the steak. It's very easy to quickly throw together on a weeknight and it tastes like a way more expensive cut.

Chimichurri sauce is originally from Argentina and this is our take on it, we'd be interested to hear from some Argentinians about how close to authentic this is. Although we think its perfect with steak, it is also delicious on chicken, fish, pork, shrimp, etc.

Ingredients:

Note: Although we are giving you amounts, this is really all to taste. We recommend altering based on what you personally like.

• 1 Bunch of Parsley
• 1 Medium Shallot
• ½ Teaspoon Cayenne Pepper
• ½ Teaspoon Chili Flakes
• ¼ Cup Red Wine Vinegar
• ½ Cup Olive Oil
• 1-2 Garlic Cloves
• Salt and Pepper to Taste

Chmichurri Instructions:

• Step 1: Finely mince the shallot, garlic, and parsley and place in a mixing bowl
• Step 2: Pour in the rest of the ingredients and mix vigorously with a fork or whisk. I like to use the back of the fork to mash up some of the shallot and parsley which I think combines the flavors a bit more
• Step 3: Leave for at least 30 minutes before serving so that all of the ingredients can meld together

Note: Another way to do this is to put all the ingredients into a food processor if you want it to have a more homogenous, smooth texture. We personally prefer it in a more rustic way where the ingredients are left a bit chunkier.

Skirt Steak Recipe (In the video we made about 2lbs):

• Step 1: Preheat a pan on high with a little cooking oil
• Step 2: Salt and Pepper both sides of the steak after patting dry with a towel
• Step 3: Lay the steak into the pan and cook for 2-3 minutes per side, depending on thickness and desired doneness. 2-3 minutes will produce a medium-rare doneness for skirt steak
• Step 4: After letting steak sit for 10 minutes, slice against the grain (which with skirt steak is keeping the knife parallel with the longer side of the steak. It is especially important to carve correctly with skirt/flank steak because it will be 5x more tender when cut against the grain)
• Step 5: Spoon Chimichurri over the steak and enjoy!!

bon appetit