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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 25, 2014

Robert G

Argentinian Skirt Steaks

Authentic and awesome!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

May 25, 2014

Steve R

Excellent Recipe Needs A Small Tweak

First off, skirt steak... oh yeah. One of the best meats to grill. Quickly cooked over high heat is essential to a nice outside crust and tender, pink inside. Using the chimichurri for a marinade works very well, but having the sauce on the side is what makes this dish delicious. So the chimichurri has to be perfect. I personally thought this recipe had too much italian parsley, which was too bitter. Next time I'll cut back on that ingredient, and increase the salt. For me, four hours in the refrigerator helped the sauce blend and mellow. Care and prep are needed to make sure the food processor doesn't make the sauce too smooth. It's best a little course.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Argentinian Skirt Steaks with Chimichurri

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