Grilled Skirt Steak with Chimichurri

  • For the Chimichurri:
  • 1 cup (packed) fresh Italian parsley
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 1/2 tsp dried crushed red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 2-3 Tbsp red wine or sherry vinegar

For the Steak:

  • 2 Skirt Steaks
  • Vegetable oil
  • Salt and pepper

Chop the herbs and garlic together until very finely chopped.  Add the crushed red pepper, cumin, salt, olive oil and vinegar to taste.  Mix well.  Transfer to a serving bowl.  Best if eaten immediately.

Rub the steaks lightly with oil and season them with salt and pepper.  Place them on a HOT grill, about 5 minutes on each side or until they are to your desired doneness.  Rest the steaks off the heat for at least 5 minutes.  Slice against the grain and serve with the chimichurri drizzled over the top.

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