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Mar 21, 2014

Argentinian Skirt Steaks with ChimichurriRecipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Serves: 4 to 6 // Prep time: 25 minutes | Marinating time: 2 to 4 hours | Grilling time: 4 to 6 minutes

Grocery List

Fresh Produce

  • 2 oz fresh cilantro
  • 1 oz fresh Italian parsley
  • .25 oz fresh oregano
  • 4 garlic cloves
  • 1 jalapeño chile peppers
  • 1 lemons
  • 1 red onions

Meat / Poultry / Seafood

  • 2 lb skirt steak, ½ to ¾" thick

Oil and Spices

  • .25 tsp crushed red pepper flakes
  • .75 cups extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1.5 tsp kosher salt

Condiments

  • 3 tbsp red wine vinegar

Ingredients

Chimichurri

  • 4 garlic cloves, coarsely chopped
  • 1 medium jalapeño chile pepper, stemmed and seeded, coarsely chopped (about 2 tablespoons)
  • ¼ cup roughly chopped red onion
  • 2 cups tightly packed fresh cilantro leaves and tender stems
  • 1 cup tightly packed fresh Italian parsley leaves and tender stems
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tightly packed fresh oregano leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup extra-virgin olive oil

  • 2 pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4-inch pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. In a food processor combine the garlic, jalapeño, and onion and pulse until finely chopped. Then add the cilantro, parsley, vinegar, lemon juice, oregano, salt, pepper, and crushed red pepper flakes and pulse until finely chopped. Gradually add the oil in a steady stream through the feed tube and process until well blended but some texture still remains, about 1 minute. Reserve ¾ cup chimichurri for the marinade. Transfer the remaining chimichurri to a small bowl for serving. Cover and refrigerate. Allow the chimichurri to stand at room temperature for 30 minutes before serving.

  2. Place the steak pieces in a large resealable plastic bag and pour in the ¾ cup reserved chimichurri. Press the air out of the bag and seal tightly. Turn the bag and massage the chimichurri into the meat. Place the bag in a bowl and refrigerate for 2 to 4 hours, turning and massaging occasionally. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. Remove the steaks from the bag and season evenly with the salt and pepper. Discard the chimichurri in the bag. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into thin slices and serve warm with the remaining chimichurri.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Mar 21, 2014

Cesare M

Argentinian Gaucho

As an Argentinian I might say that the chimichurri presented here is not the one we make at home but cooking is an art so be it.
I made this one and we like it, so I going to call it Southwest chimichurri or Tex-Mex churri, because of the cilantro and jalapeño, in Argentina we use parsley only. Over all this recipe is very good, need some cayenne, paprika, and little cumin.
The chimichurri should not be too spicy hot like mexican foods, we like to taste what we eat and enhance with a good full body red wine.
The chimichurri is not to marinated meat in a bag. Chimichurri is use like sauce, goes well with beef,chicken or fish, just spoon it some over the meat or in the side of the plate wetting the meats as you eat.
I suggest to try Choripan: grill some italian mild sausage once is done, cut and half put some chimichurri then into a bread, bolillo or petite pan, sandwich like, and a good beer or wine.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Mar 24, 2014

Bill B

Good Stuff

It was the first time I had grilled skirt steak and it came out really good. I think I learned a little something about cooking steaks in general - direct high heat! I've been a zone guy, but not with steaks from now on. The chimichurri marinade was awesome, I might go easier on the garlic and heavier on the salt next time. My wife loved it, the kids were a little indifferent.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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