Grilled Skirt Steak with Chimichurri

When winter wanes and you're ready to start up the grill, here's an idea that is worthy of a spot at the top of your list. 

Skirt steak is a long flat cut of meat from the plate, part of the beef's underside that is just behind the front legs. Like flank steak only better in my books, it's not exactly known for being a tender cut of meat but the flavor is incomparable.

Cooked properly, it's a great candidate for fajitas, or grilled quickly to a rare or medium rare and sliced thinly across the grain.  However you serve it, it benefits greatly from a marinade or dry rub such as the one we used made from olive oil, a touch of lime juice, lots of herbs and of course, garlic too.

We topped our flavorful and fork tender pieces of meat with Chimichurri sauce made famous by the Argentinians. Its brilliant green is made up of pureed fresh parsley and cilantro in addition to oil, vinegar, garlic, cumin and spicy dried crushed red pepper flakes. It is unbelievable on beef or chicken and even dare I say shrimp too, in fact I'm planning on mixing a little of it with some mayo to crown a sandwich or two in our near future. 

Our steak was accompanied by a Tuscan White Bean Salad that we've enjoyed here before. Loaded with cooked navy beans and studded with strips of sun dried tomatoes, briny kalamata olives and fresh greens including basil, parsley and raw spinach all in a simple vinaigrette, it's the kind of dish that will go with almost anything. It would be just fine on its own as well, especially with the addition of marinated mozzarella balls to complete the protein.   

Grilled Skirt Steak with Chimichurri Sauce (from JBug’s Kitchen adapted from Cooking Light Magazine as well as epicurious.com)

Grilled Skirt Steak:

2 skirt steaks (approx. 2 pounds total), trimmed

1 tablespoon olive oil

Juice of half a lime

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon paprika

1 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

2 cloves garlic

Combine oil, lime, oregano, basil, paprika, red pepper, salt, pepper and garlic together in a small food processor and process until it forms a paste. Spread evenly on both sides of the skirt steaks, roll up and place into a zip bag. Refrigerate for a minimum of 2 hours.

Heat gas grill until very hot. Grill steak for approximately 3 minutes a side or until done to your preference. Best served rare or medium rare. Serves 4 to 6.

Chimichurri Sauce:

1 cup (packed) fresh Italian parsley

1/3 cup (packed) fresh cilantro

2 large cloves garlic, peeled

1/2 cup olive oil

1/3 cup red wine vinegar

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Coarse ground black pepper

Place all ingredients together in a blender or food processor and puree. Transfer to a bowl, cover and let stand at room temperature to mellow flavors. May be prepared 2 hours in advance.  Store leftovers in refrigerator but bring to room temperature before serving. 

A year ago - Pork Tenderloin with Herb Crust

Two year's ago - Garlic Roasted Shrimp with Red Peppers and Smoked Paprika

 

Comments

[Lea]

Nom nom nom - I want some some some!!!!That steak was perfectly cooked!

[June]

Lea - it was and incredibly tender too. In my opinion it beats flank steak hands down, no contest.

[ScottandSusan Burbank]

Thank you for introducing us to skirt steak! It was delicious especially with the chimchurri sauce...and the Tuscany Bean Salad is a keeper. We will use this recipe often!!
What a fantastic blending of fabulous flavors. We didn't want the meal to end...and the conversation with you was even better.

[June]

Thanks you two. It was wonderful seeing you again - we're just sorry the evening went so quickly. Hope we can get together again really soon.

[Lorraine]

Skirt steak is my favorite! You are going to have a hard time finding it here when you come this summer. When I see it I grab it and toss it in the freezer for when I am ready for it. Maybe talk to Joe at Ray's and he may be able to set you up regularly. We had some snow and freezing temps here this week so I am not quite ready to start up the BBQ.

[June]

Good idea about talking to Joe! Snow and freezing temps - sounds like great soup and stew weather. Hang in there - I have it on good advice that spring's around the corner (just now sure what corner). Ha.