Skirt Steak Marinated with Chimichurri
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 lb skirt steak
  • 1 c flat leaf parsley
  • 4 garlic cloves
  • 1 Tbs red wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • Juice of ½ lime
  • ½ c extra virgin olive oil
Instructions
  1. Season both sides of the skirt steak with a pinch of kosher salt and black pepper.
  2. In a food processor, combine parsley, garlic, red wine vinegar, salt, pepper and lime. Process until finely chopped.
  3. Stream in the evoo as the herb mixture processes. Remove from processor and set aside in a bowl.
  4. Spoon on the chimichurri mixture to both sides of the steak. Rub in well then place in a large pyrex dish overnight to marinate. You should have about ¼ c of chimichurri left for more topping after it's cooked.
  5. The next day remove steak from the fridge and let sit on the counter for 15-20 min to come to room temperature.
  6. Rub vegetable oil on cast iron grill pan and place on high heat. When it starts to smoke, place the steak top side down and cook for 2 minutes a side (for rare) or 3 minutes a side (for medium rare).
  7. Let the steak rest in foil for 10 minutes to redistribute the juices and keep optimal flavor.
  8. Slice across the grain and served with a side salad or your favorite roasted vegetables (brussel sprouts featured here).
Recipe by Keys to the Cucina at http://keystothecucina.com/2015/06/30/skirt-steak-marinated-with-chimichurri/