Get ready to ignite your taste buds with the ultimate summer grilling sensation – juicy, tender skirt steak paired with a vibrant, herbaceous chimichurri sauce. This recipe is a surefire way to impress your guests and transport their senses to the sun-drenched flavors of South America.
Skirt steak, with its robust and beefy flavor, is the perfect canvas for the bold and zesty chimichurri. This tantalizing sauce, hailing from Argentina and Uruguay, is a masterful blend of fresh herbs, garlic, olive oil, and a kick of red wine vinegar, creating a burst of flavors that will elevate your grilling game to new heights.
Ingredients:
For the Skirt Steak:
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes (optional, for a spicy kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Prepare the chimichurri sauce by combining all the ingredients in a bowl. Mix well and set aside to allow the flavors to meld.
2. Preheat your grill or grill pan to high heat.
3. Brush the skirt steak with olive oil and season it generously with salt and pepper.
4. Grill the steak for 3-4 minutes per side, or until it reaches your desired doneness. Skirt steak is best enjoyed at medium-rare to medium doneness.
5. Transfer the grilled steak to a cutting board and let it rest for 5 minutes.
6. Slice the steak against the grain into thin strips.
7. Serve the sliced skirt steak hot, drizzled with the vibrant chimichurri sauce.
Enjoy this delectable dish al fresco, perhaps paired with a crisp salad and some roasted potatoes or crusty bread to soak up the flavorful juices. The combination of the chargrilled steak and the bright, herbaceous chimichurri sauce is sure to transport your taste buds on a tantalizing journey through the flavors of South America. ¡Buen provecho!