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Argentinian Skirt Steaks with Chimichurri

Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    4 to 6 mins

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 67

Chimichurri

  • Completed step 4 garlic cloves, coarsely chopped
  • Completed step 2 tablespoons seeded and coarsely chopped jalapeño chile pepper
  • Completed step ¼ cup roughly chopped red onion
  • Completed step 2 cups tightly packed fresh cilantro leaves and tender stems
  • Completed step 1 cup tightly packed fresh Italian parsley leaves and tender stems
  • Completed step 3 tablespoons red wine vinegar
  • Completed step 3 tablespoons fresh lemon juice
  • Completed step 2 tablespoons coarsely chopped fresh oregano leaves
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step ¼ teaspoon crushed red pepper flakes
  • Completed step ¾ cup extra-virgin olive oil
 
  • Completed step 2 pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4-inch pieces
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • 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.
  • Prepare the grill for direct cooking over high heat (500° to 550°F).
    Prepare the grill for cooking over high heat (550°F).
  • 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.
    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 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.

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