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Skirt Steak with Chimichurri Sauce
July 20, 2021 Justin Davis
Skirt Steak with Chimichurri
| skirt steak | 3-4lbs | |
| garlic cloves | 3 | |
| shallots, minced | 2 | |
| red pepper flakes, crushed | 1/2 teaspoon | |
| parsley, chopped | 1 cup | |
| cilantro, chopped | 2 cups | |
| fresh thyme | 1 tablespoon | |
| fresh oregano | 1/2 tablespoon | |
| basil, chopped | 1 tablespoon | |
| olive oil | 1/2 cup | |
| red wine vinegar | 1/3 cup | |
| smoked paprika (Spanish) | 1/4 teaspoon | |
| lemon, squeezed juice | 1 |
Directions
- In a large mortar, mash garlic together with salt, pepper and red pepper flakes.
- Add parsley and cilantro
- Mash herbs until they release their aromas and essential oils.
- Stir in oil, vinegar, and paprika.
- Combine marinade with skirt steak for 2-4 hours in fridge. Reserve some marinade for dipping later.
- Heat grill on high and salt/pepper steak.
- Cook 3-4 minutes each side, rest for 5 minutes.
- Slice skirt steak against grain on bias.
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