Grilled Skirt Steak with Chimichurri
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The combination of fresh cilantro and parsley in this delicious Chimichurri sauce packs a bright, herbaceous flavor that complements the deeply flavored skirt steak perfectly.
Ingredients
- 3 lbs. Skirt steak
- ½ cup olive oil, divided
- ¼ cup red wine vinegar
- 1 tsp freshly squeezed lemon juice
- 2 cloves garlic, smashed
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ tsp red pepper flakes
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 Tbsp chopped parsley, for garnish
- Citarella sides, for serving
Instructions
- Heat a grill or grill pan over high heat. Meanwhile brush skirt steak with 2 tablespoons of olive oil, and season generously with salt and pepper.
- Grill steak for 2.5 minutes per side until internal temperature reaches 130°F, remove from heat and allow to rest for 8-10 minutes.
- Meanwhile, in a blender combine vinegar, lemon juice, garlic, herbs, red pepper flakes, and cumin; blend for 20 seconds to combine. In a steady stream add in remaining olive oil and blend until combined. Season with salt and pepper.
- Slice steak and shingle on platter, garnish with chopped parsley, and serve with chimichurri and your favorite Citarella sides.
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