Prized for its flavor and ready partnership with the grill, skirt steak benefits from a long marinade and a quick searing over the fire. Here, it is both marinated and sauced with chimichurri, a classic Argentine condiment that bursts with fresh flavor. If skirt steak is unavailable, flank steak makes a great substitute.
Grilled Skirt Steak with Chimichurri
For the chimichurri:
- 1 cup (1 oz./30 g) packed fresh flat-leaf parsley leaves and small stems, finely chopped
- 1 cup (1 oz./30 g) packed fresh cilantro leaves and small stems, finely chopped
- 1/4 small red bell pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 2 Tbs. finely chopped yellow onion
- 1/2 tsp. dried oregano
- 1/4 to 1/2 tsp. red pepper flakes
- 1 tsp. salt
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 3 Tbs. sherry vinegar
- 1 large skirt steak, about 2 lb. (1 kg)
- 2 Tbs. extra-virgin olive oil
1. To make the chimichurri, in a bowl, combine the parsley, cilantro, bell pepper, garlic, onion, oregano, red pepper flakes and salt. In a small bowl or cup, whisk together the olive oil and 1/4 cup (2 fl. oz./60 ml) water; drizzle over the herb mixture and stir well to mix. Let stand at room temperature for about 30 minutes to allow the flavors to blend. (At this point, the sauce can be stored airtight in the refrigerator for up to 2 days. Bring to room temperature before using.)
2. Pat the steak dry with paper towels. Add the vinegar to the chimichurri and stir to mix well. In a large resealable plastic bag, combine 1/4 cup (2 fl. oz./60 ml) of the sauce with the oil. Add the steak, seal the bag, and massage to coat the steak with marinade. Let marinate for at least 30 minutes or up to a day.
3. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate. Remove the steak from the marinade and place on the grill rack directly over the fire. Grill, turning once, until seared on both sides and medium-rare in the middle, 10 to 12 minutes total cooking time.
4. Transfer the steak to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices and arrange on a platter. Just before serving, whisk the chimichurri and spoon over the beef. Serve warm or at room temperature.
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