📝 About This Recipe
Transport your taste buds to the pampas of Argentina with this masterclass in fire and flavor. The star of this dish is the skirt steak—a prized cut known for its robust beefy flavor—which is transformed by a vibrant, herbaceous chimichurri that acts as both a marinade and a finishing sauce. This recipe balances the richness of the seared fat with the sharp, acidic brightness of fresh parsley, oregano, and red wine vinegar, creating a culinary harmony that is as rustic as it is refined.
🥗 Ingredients
The Steak & Marinade
- 2 pounds Outside Skirt Steak (trimmed of excess silver skin)
- 2 tablespoons Extra Virgin Olive Oil (for the initial rub)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Coarse Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Chimichurri (Wet Paste)
- 1 large bunch Fresh Italian Flat-Leaf Parsley (very finely chopped)
- 2 tablespoons Fresh Oregano Leaves (minced)
- 4 pieces Garlic Cloves (finely grated or minced into a paste)
- 1 small Shallot (finely diced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 3 tablespoons Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Remove the skirt steak from the refrigerator 30-45 minutes before cooking to allow it to reach room temperature for even searing.
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2
Prepare the Chimichurri: In a medium glass bowl, combine the finely chopped parsley, minced oregano, shallot, and garlic paste.
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3
Whisk in the red wine vinegar, lemon juice, red chili flakes, and smoked paprika. Let this sit for 5 minutes to macerate the aromatics.
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4
Slowly stream in the 1/2 cup of olive oil while whisking gently. Season with salt to taste. For the best flavor, let the sauce sit at room temperature for at least 20 minutes.
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5
Pat the steak completely dry with paper towels. This is crucial for achieving a deep, caramelized crust (the Maillard reaction).
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6
Rub the steak with 2 tablespoons of olive oil, then season generously on both sides with kosher salt, black pepper, and garlic powder.
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7
Preheat a heavy cast-iron skillet or outdoor grill to high heat. You want the surface to be screaming hot (about 450°F-500°F).
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8
Place the steak on the hot surface. Sear for 3-4 minutes without moving it to develop a dark brown crust.
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9
Flip the steak and cook for an additional 3 minutes for medium-rare (internal temperature of 130°F-135°F). Skirt steak is thin, so it cooks very quickly!
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10
Transfer the steak to a cutting board and immediately spoon two tablespoons of the chimichurri over the hot meat. Tent loosely with foil.
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11
Rest the meat for at least 8-10 minutes. This allows the juices to redistribute and the chimichurri to penetrate the fibers.
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12
Identify the grain of the meat. Slice the steak into 3-inch wide sections, then turn each section and slice thinly *against* the grain at a slight diagonal.
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13
Arrange the slices on a platter and generously top with the remaining fresh chimichurri sauce. Serve immediately.
💡 Chef's Tips
Always slice against the grain; skirt steak has long, tough fibers that must be shortened by slicing perpendicular to them for a tender bite. Avoid using a food processor for the chimichurri; hand-chopping creates a beautiful texture and prevents the herbs from turning into a bitter, oxidized puree. If you can only find 'Inside' skirt steak, it may be slightly tougher, so consider a longer 2-hour marinade in a portion of the sauce before cooking. Make sure your skillet is not crowded; if necessary, cook the steak in batches to ensure the temperature doesn't drop and steam the meat. For an extra layer of flavor, add a teaspoon of finely chopped capers to the chimichurri for a salty, briny pop.
🍽️ Serving Suggestions
Pair with crispy smashed potatoes or 'papas fritas' to soak up the herb-infused oils. Serve alongside grilled seasonal vegetables like asparagus or thick slices of red bell pepper. A glass of robust Argentinian Malbec is the traditional and perfect wine pairing for this rich cut. For a lighter option, serve over a bed of arugula tossed in lemon and sea salt. Warm crusty baguette slices are essential for mopping up any leftover chimichurri on the plate.