Here, skirt steak gets a flavor boost from chimichurri, the piquant Argentinean condiment that includes fresh herbs, garlic, vinegar and olive oil. Serve a quinoa salad alongside for a meal that’s casual enough for every day, but special enough for company.
Grilled Skirt Steak with Chimichurri
1 cup fresh flat-leaf parsley leaves
1 cup fresh cilantro leaves
3 Tbs. fresh marjoram leaves
4 garlic cloves
Sea salt and freshly cracked black pepper, to taste
3 Tbs. Champagne vinegar
1/2 cup olive oil, plus more for brushing
1/2 red bell pepper, roasted, peeled, seeded and finely diced
1 Tbs. red pepper flakes (optional)
1 1/2 lb. skirt steak
In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl. Generously season with salt and black pepper. Add the vinegar and pulse to incorporate. With the motor running, add the 1/2 cup olive oil in a slow, steady stream until emulsified. Pour into a small serving bowl. Stir in the bell pepper and red pepper flakes. Cover the chimichurri tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 20 minutes before grilling the steak.
Preheat a stovetop grill pan over medium-high heat until just smoking. Generously season the steak with salt and black pepper and brush with olive oil. Place the steak on the pan and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the steak across the grain and arrange on a platter. Pour the accumulated juices from the carving board over the steak and drizzle with the chimichurri. Serve immediately. Serves 4 to 6.