For a twist on steak night, it’s time to head way, way south of the border, all the way to Argentina. After marinating the skirt steak for 4 hours, sear it on the grill and serve it alongside the herbaceous and garlicky chimichurri sauce. Mouthwatering Skirt Steak with Chimichurri is a fresher take on traditional steak sauce and allows you to expand your cooking horizons a bit to include other cultures. For extra points, pair with an Argentinian malbec.
Ingredients
For the steak:
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 2 limes, juiced
- 1/4 cup cilantro leaves
- 1 teaspoon sesame oil
- sugar, to taste
- red pepper flakes, to taste
- 1 pound skirt steak
For the chimichurri sauce:
- 1/2 onion, roughly chopped
- 1/2 jalapeño, seeds removed and roughly chopped
- 1 clove garlic (whole)
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/2 cup olive oil
- 2 limes, juiced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
Directions
Step 1 –Combine the soy sauce, olive oil, garlic, lime juice, cilantro, sesame oil, sugar, red pepper flakes in a bowl.
Step 2 –Put the steak in a sealable ziplock bag, and add the marinade.
Step 3 –Seal the bag, squishing the mixture to fully coat the steak.
Step 4 –Refrigerate for 4 hours, taking the steak out of the fridge for 30 minutes before grilling to bring it to room temperature.
Step 5 –Preheat the grill to medium-high heat. Once the grill is hot, remove the steak from the marinade and place it on the grill.
Step 6 –Grill the steak for 5 minutes per side to the desired doneness.
Step 7 –Remove the steak from the grill and place it onto a platter, letting it rest before slicing against the grain.
Step 8 –While the steak rests, place the onion, jalepeño, and garlic in a food processor, blending until chopped.
Step 9 –Add in the cilantro, parsley, olive oil, lime juice, cumin, coriander, and kosher salt, and blend until it forms a chimichurri.
Step 10 –Top the sliced steak with the chimichurri sauce, then serve.
