This recipe is a double ‘cha-ching!” For one, throwing around the term ‘chimichurri’ at a dinner party makes you sound like a gourmand. But, more importantly, it’s easy on the wallet. Skirt steak is one of the cheapest cuts out there ($5 to $6 per pound). Yep, you’re fancy but still coming in under budget. Give yourself a pat on the back and put those savings toward something more important, like those sharp wedges you’ve been oogling on Zappos.
This recipe, similar to the lesson for my Christmas Roast on a Budget, you have to know how to properly prepare this cut for maximum tenderness and flavor. It can go from perfectly tender to rubbery roadkill if you’re not careful.
Skirt Steak with Chimichurri
How do you avoid the rubber? Let’s jump in the kitchen so I can show you:
Like I said, skirt steak needs a good acidic marinade for tenderizing and from there, a super duper, searing hot heat! If you can stick to those rules and keep the meat temp to 130F (before carryover) and below, you’ll be impressin’ everyone at your table and takin’ names. Print or pin the full recipe at the bottom of this post.
*135F gets you a medium cook. I don’t recommend well done on this cut, unless you like getting a major jaw workout, gnawing through a tough cut.
Tender skirt steak marinated and dressed with a zesty chimichurri.
- This is an easy recipe for marinated skirt steak with a vinegary, herby, chimichurri.
- 2 lb skirt steak (or flank steak could work, too!)
- 1 red bell pepper (or two fresno chiles)
- 1 cup cilantro
- 1 cup parsley
- 3 – 4 garlic cloves
- 1 cup red wine vinegar
- 1/2 cup orange juice
- 1/4 cup canola or olive oil
- 1/2 tsp salt
- Place the red pepper, chopped into large slices, and garlic into a food processor and pulse two times to roughly chop the peppers. Then add in the cilantro and parsley and pulse a few more times until the herbs are broken down.
- Place the herb and pepper mix into a bowl and add the red wine vinegar, orange juice, oil and salt and stir to combine.
- Place 1/2 cup of the chimichurri in a large Ziplock bag and add in the skirt steak and marinade at least 30 minutes up to overnight. Reserve the rest of the chimichurri until ready to serve.
- Take the steaks in the bag out of the fridge at least 30 minutes before you’re ready to cook them so as to remove some of the chill. Heat a cast iron pan or the grill to high heat and add the steaks and sear, cooking on each side three to five minutes or until the steak reaches an internal temp of 118 to 120 for a medium rare.
- Remove the steak from the grill/pan and allow it to rest on a clean work surface at least 5 minutes.
- Slice the steak and garnish with chimichurri, serving extra chimicurri on the side.
- Category: Entree
- Cuisine: Latin
*Original recipe by Joanie Simon (JoanieSimon.com)