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 18 Feb. 2022
Ingredients
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- Red capsicum
- 1
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- Garlic clove
- 4
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- Coriander
- 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
- 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
- Transfer beef to work surface to reach room temperature
- Heat a clean large cast iron skillet - high heat
- Cook each side - approx 4 min on high heat until the meat reaches 50°C
- Remove the steak from the pan and let rest - 5 min
- Slice the steak
- Garnish with chimichurri