Skirt Steak Chimichurri: A Flavorful Recipe You’ll Love

Skirt Steak Chimichurri: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a perfectly grilled, juicy skirt steak, bursting with flavor and then elevated to new heights with a vibrant, herbaceous chimichurri sauce. This isn’t just a meal; it’s an experience.

Chimichurri, originating from Argentina and Uruguay, is more than just a sauce; it’s a symbol of South American grilling culture. Passed down through generations, each family boasts its own unique twist on this classic condiment. The beauty of chimichurri lies in its simplicity – fresh herbs, garlic, vinegar, and oil combine to create a bright and zesty counterpoint to the richness of the grilled meat.

People adore Skirt Steak Chimichurri for its incredible flavor profile and ease of preparation. The skirt steak, known for its intense beefy flavor and tender texture, cooks quickly and beautifully on the grill or in a pan. The chimichurri sauce adds a burst of freshness that cuts through the richness of the steak, creating a harmonious balance of flavors. It’s a dish that’s perfect for a weeknight dinner or a weekend barbecue, and it’s guaranteed to impress your family and friends. So, are you ready to learn how to make this amazing dish? Let’s get started!

this Recipe

Ingredients:

• For the Skirt Steak:
• 2 pounds skirt steak, trimmed
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• For the Chimichurri Sauce:
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 red chili pepper, seeded and finely chopped (or 1 teaspoon red pepper flakes)
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional Serving Suggestions:
• Crusty bread, for serving
• Grilled vegetables (peppers, onions, zucchini), for serving
• Rice or quinoa, for serving

Preparing the Chimichurri Sauce:

Okay, let’s start with the star of the show – the chimichurri! This vibrant sauce is what really makes this dish sing. Don’t be intimidated by the list of ingredients; it’s super easy to make, and the flavor is absolutely incredible. I promise, once you try homemade chimichurri, you’ll never go back to the store-bought stuff.

1. Gather Your Herbs: The key to a great chimichurri is fresh, high-quality herbs. Make sure your parsley, cilantro, and oregano are bright green and fragrant. Give them a good rinse and pat them dry before you start chopping.
2. Chop the Herbs: Now, this is where a little bit of elbow grease comes in. You can use a food processor for this step, but I personally prefer to chop the herbs by hand. I find that it gives the chimichurri a better texture. Aim for a fairly fine chop, but don’t overdo it – you still want to see some individual leaves.
3. Mince the Garlic: Mince the garlic cloves as finely as possible. You don’t want any big chunks of garlic in your chimichurri. I like to use a garlic press for this, but you can also use a knife.
4. Prepare the Chili Pepper: If you’re using a fresh red chili pepper, be sure to seed it before chopping it finely. The seeds can add a lot of heat, so unless you’re a spice fiend, you’ll want to remove them. If you’re using red pepper flakes, just measure out the amount you need.
5. Combine All Ingredients: In a medium bowl, combine the chopped parsley, cilantro, oregano, minced garlic, chopped chili pepper (or red pepper flakes), red wine vinegar, extra virgin olive oil, lemon juice, salt, and pepper.
6. Mix Well: Stir everything together until it’s well combined. The chimichurri should be a vibrant green color and smell absolutely amazing.
7. Taste and Adjust: This is the most important step! Taste the chimichurri and adjust the seasoning as needed. You might want to add more salt, pepper, lemon juice, or chili pepper to suit your taste. Remember, you can always add more, but you can’t take it away!
8. Let it Rest: Cover the bowl with plastic wrap and let the chimichurri rest at room temperature for at least 30 minutes, or even better, for an hour or two. This will allow the flavors to meld together and deepen. You can also store it in the refrigerator for up to 3 days.

Preparing the Skirt Steak:

Now that the chimichurri is resting and doing its thing, let’s move on to the skirt steak. Skirt steak is a thin, flavorful cut of beef that’s perfect for grilling or pan-searing. It cooks quickly and is incredibly tender when cooked properly. The key is not to overcook it!

1. Trim the Steak: Skirt steak often has a thin membrane on one side. Use a sharp knife to trim this membrane off. You’ll also want to trim off any excess fat.
2. Prepare the Marinade (Optional): While skirt steak is flavorful on its own, a quick marinade can add even more depth of flavor. You can use a simple mixture of olive oil, garlic, and herbs, or you can get creative with your own marinade. If you choose to marinate the steak, do so for at least 30 minutes, or up to 2 hours.
3. Season the Steak: Whether you marinate the steak or not, it’s important to season it well with salt, pepper, garlic powder, and smoked paprika. Don’t be shy with the seasoning – skirt steak can handle it! Make sure to season both sides of the steak evenly.
4. Let the Steak Rest: Allow the seasoned steak to sit at room temperature for about 30 minutes before cooking. This will help it cook more evenly.

Cooking the Skirt Steak:

Alright, it’s time to cook the steak! You have a couple of options here: grilling or pan-searing. I personally prefer grilling, as it gives the steak a nice smoky flavor. But pan-searing is also a great option, especially if you don’t have a grill or if the weather isn’t cooperating.

Grilling Instructions:

1. Preheat the Grill: Preheat your grill to high heat. You want the grates to be nice and hot so that the steak gets a good sear.
2. Oil the Grates: Lightly oil the grill grates to prevent the steak from sticking.
3. Grill the Steak: Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Be careful not to overcook the steak, as it can become tough.
4. Check the Temperature: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, you’re looking for a temperature of 130-135°F.
5. Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This is crucial! Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Pan-Searing Instructions:

1. Heat the Pan: Heat a large cast-iron skillet over high heat until it’s smoking hot.
2. Add Oil: Add 1-2 tablespoons of olive oil to the pan.
3. Sear the Steak: Place the steak in the hot pan and sear for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Be careful not to overcrowd the pan, as this will lower the temperature and prevent the steak from searing properly. If necessary, cook the steak in batches.
4. Check the Temperature: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, you’re looking for a temperature of 130-135°F.
5. Rest the Steak: Remove the steak from the pan and let it rest for at least 10 minutes before slicing.

Slicing and Serving:

Okay, the steak is cooked, rested, and ready to go! Now comes the final step: slicing and serving. This is where you get to show off your culinary skills and impress your guests (or yourself!).

1. Slice Against the Grain: This is the most important tip for slicing skirt steak. Skirt steak has long, visible muscle fibers. To make it easier to chew, you need to slice the steak against the grain, or perpendicular to the muscle fibers. This will shorten the fibers and make the steak more tender.
2. Slice Thinly: Slice the steak thinly, about 1/4 inch thick.
3. Arrange on a Platter: Arrange the sliced steak on a platter.
4. Top with Chimichurri: Generously spoon the chimichurri sauce over the sliced steak.
5. Serve Immediately: Serve the steak immediately, while it’s still warm.
6. Optional Serving Suggestions: Serve with crusty bread, grilled vegetables, rice, or quinoa. A simple salad also makes a great side dish.

And there you have it! Perfectly cooked skirt steak with vibrant chimichurri sauce. I hope

Conclusion:

And there you have it! This Skirt Steak Chimichurri recipe is truly a must-try, and I’m not just saying that. The vibrant, herbaceous chimichurri sauce perfectly complements the rich, savory flavor of the skirt steak, creating a symphony of tastes that will leave you wanting more. It’s a dish that’s both impressive enough for a special occasion and simple enough for a weeknight dinner. The beauty of this recipe lies in its versatility and the sheer explosion of flavor it delivers with every single bite.

Why is it a must-try? Because it’s incredibly delicious, relatively quick to prepare, and offers a fantastic way to elevate your steak game. Forget boring, bland steak dinners – this recipe injects a burst of freshness and excitement into a classic cut of meat. The chimichurri isn’t just a sauce; it’s a flavor bomb that brightens the entire dish and cuts through the richness of the steak, creating a perfectly balanced and unforgettable culinary experience. Plus, it’s a fantastic way to use up any fresh herbs you might have languishing in your refrigerator!

But the fun doesn’t stop there! This Skirt Steak Chimichurri is incredibly adaptable. For serving suggestions, consider slicing the steak thinly and serving it over a bed of fluffy rice or quinoa. The chimichurri will seep into the grains, adding an extra layer of flavor. Alternatively, you could use it as a filling for tacos or fajitas, adding some grilled onions and peppers for a complete and satisfying meal. A simple side salad with a light vinaigrette is also a perfect accompaniment, providing a refreshing contrast to the richness of the steak.

Looking for variations? Feel free to experiment with the chimichurri sauce. Add a pinch of red pepper flakes for a touch of heat, or a squeeze of lime juice for extra tang. You could even try using different herbs, such as cilantro or parsley, to create your own unique flavor profile. If you’re feeling adventurous, try grilling some vegetables alongside the steak, such as bell peppers, zucchini, or eggplant. The chimichurri is also fantastic on grilled chicken or fish, so don’t limit yourself to just steak!

I truly believe that this recipe will become a staple in your kitchen. It’s a crowd-pleaser, a flavor adventure, and a guaranteed way to impress your friends and family. The combination of tender, flavorful skirt steak and the zesty, herbaceous chimichurri is simply irresistible.

So, what are you waiting for? Gather your ingredients, fire up the grill (or your trusty skillet), and get ready to experience the magic of Skirt Steak Chimichurri. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve it with? Share your photos and stories in the comments below. I can’t wait to see what culinary creations you come up with! Happy cooking, and enjoy every delicious bite of this fantastic Skirt Steak Chimichurri!