Skirt Steak with Chimichurri
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recipe by Joanie Simon https://joaniesimon.com/
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- Total Time
- 1hr 28mins
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- Serves
- 6
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- Calories
- 470
Skirt steak needs a good acidic marinade for tenderizing and from there, a super duper, searing hot heat! If you can stick to those rules and keep the meat temp to 130F (before carryover) and below, you’ll be impressin’ everyone at your table and takin’ names.
Inspired by: http://joaniesimon.com/skirt-steak-with-chimichurri/recipe updated Feb 18, 2022
Ingredients
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- Red bell pepper
- 1
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- Garlic clove
- 4
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- Cilantro
- 30 g
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- Fresh parsley
- 60 g
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- Red wine vinegar
- 240 ml
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- Orange juice
- 120 ml
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- Olive oil
- 60 ml
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- Salt
- ½ teaspoon
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- Steak
- 910 g
Tools
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Food processor
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Stove
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Food processor bowl
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Medium bowl
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Work surface
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Large cast iron skillet
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Large resealable plastic bag
Step preview
- Add red bell pepper, garlic clove, cilantro and fresh parsley to a clean food processor bowl
- Blitz briefly
- Transfer the pepper-herb mixture into a medium bowl
- Add red wine vinegar, orange juice, olive oil and salt to the medium bowl and stir until combined
- Add steak to a clean large resealable plastic bag
- Transfer half of the chimichurri sauce to beef and reserve the rest
- Marinate in fridge - approx 30 min
- Take the steaks in the bag out of the fridge at least 30 minutes before you’re ready to cook them so as to remove some of the chill
- Heat a cast iron pan or the grill to high heat
- Add the steaks and sear, cooking on each side three to five minutes or until the steak reaches an internal temp of 118 to 120 for a medium rare
- Remove the steak from the pan and let rest - 5 min
- Slice the steak
- Spread some of the chimichurri on top of the steak, and serve some on the side