Argentinian Chimichurri Skirt Steak
Thin-cut skirt steak grilled over ferocious heat and blanketed in a pungent green chimichurri of parsley, oregano, garlic, and red wine vinegar.
4 people · prep 20 min · cook 10 min · Total 30 min
Ingredients
- 800 gskirt steak (entraña) (membrane trimmed)
- 60 gflat-leaf parsley (finely chopped)
- 10 gfresh oregano (leaves only, finely chopped)
- 4 clovegarlic (very finely minced)
- 60 mlred wine vinegar
- 120 mlextra-virgin olive oil
- 0.5 tspdried chilli flakes
- 1 tspcoarse salt
- black pepper (to season)
- warm crusty bread or fries (to serve)
Method
- 1.Combine parsley, oregano, garlic, chilli flakes, and coarse salt. Stir in red wine vinegar and olive oil to make chimichurri. Let it rest at least 30 minutes at room temperature for the flavours to meld.
- 2.Pat steak completely dry and season generously on both sides with salt and black pepper. Allow to come to room temperature, about 20 minutes.
- 3.Grill over the highest possible heat (charcoal preferred) for 2–3 minutes per side for medium-rare. Do not move the steak while each side is cooking to get a proper sear.
- 4.Rest steak 5 minutes, then slice thinly against the grain. Spoon chimichurri generously over the top and serve with bread or fries.