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.
[tasty-recipe id=”6834″]
*Original recipe by Joanie Simon (JoanieSimon.com)
