Grilled Skirt Steak with Chimichurri.
Total Time
4 hours and 30 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.24 out of 5 stars
(51)
Ingredients
6 servings
- 2 pounds skirt steaks (about 2 total)
- 6 cloves garlic (finely minced or grated)
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano
- 1/2 cup red wine vinegar
- 2/3 cup olive oil
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh oregano leaves
- 3 green onions
- 3 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- kosher salt
- 4 cups sliced ripe tomatoes
- 1/2 red onion (thinly sliced)
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Preparation
Step 1
Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.
Step 2
To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.
Step 3
Preheat the grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
Step 4
While the meat is resting, place the tomatoes and red onion in a a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.
Step 5
Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).
Step 6
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