For a twist on steak night, it’s time to head way, way south of the border, all the way to Argentina. After marinating the skirt steak for 4 hours, sear it on the grill and serve it alongside the herbaceous and garlicky chimichurri sauce. Mouthwatering Skirt Steak with Chimichurri is a fresher take on traditional steak sauce and allows you to expand your cooking horizons a bit to include other cultures. For extra points, pair with an Argentinian malbec.
IngredientsFor the steak: • 1/3 cup soy sauce • 1/3 cup olive oil • 3 cloves garlic, minced • 2 limes, juiced • 1/4 cup cilantro leaves • 1 teaspoon sesame oil • sugar, to taste • red pepper flakes, to taste • 1 pound skirt steak For the chimichurri sauce: • 1/2 onion, roughly chopped • 1/2 jalapeño, seeds removed and roughly chopped • 1 clove garlic (whole) • 1/4 cup cilantro • 1/4 cup parsley • 1/2 cup olive oil • 2 limes, juiced • 1 teaspoon cumin • 1 teaspoon coriander • 1 teaspoon kosher salt
Combine the soy sauce, olive oil, garlic, lime juice, cilantro, sesame oil, sugar, red pepper flakes in a bowl.
Put the steak in a sealable ziplock bag, and add the marinade.
Seal the bag, squishing the mixture to fully coat the steak.
Refrigerate for 4 hours, taking the steak out of the fridge for 30 minutes before grilling to bring it to room temperature.
Preheat the grill to medium-high heat. Once the grill is hot, remove the steak from the marinade and place it on the grill.
Grill the steak for 5 minutes per side to the desired doneness.
Remove the steak from the grill and place it onto a platter, letting it rest before slicing against the grain.
While the steak rests, place the onion, jalepeño, and garlic in a food processor, blending until chopped.
Add in the cilantro, parsley, olive oil, lime juice, cumin, coriander, and kosher salt, and blend until it forms a chimichurri.
Top the sliced steak with the chimichurri sauce, then serve.