Description
Argentinian Chimichurri (Aderezo Chimichurri) is drizzled over a perfectly grilled skirt steak making it a fantastic weeknight meal or great for entertaining. Chimichurri is a tasty and versatile sauce for grilled meats and is also great for seafood and vegetables.
Ingredients
Units
Scale
Steak ingredients
- 1 1/2 pound Skirt Steak (at room temperature for at least 30 minutes prior to cooking).
- Salt and Pepper.
Chimichurri Sauce ingredients
- 1/2 cup of Olive Oil (Extra Virgin preferred)
- 3 tablespoons of Red Wine Vinegar
- 3 to 4 Garlic Cloves (finely crushed or minced)
- 1/4 cup of finely Chopped Flat Italian Parsley
- 1 teaspoon of Red Chili Pepper Flakes
- 1 tablespoon of Dried Oregano
- 1 tablespoon of Water
- 1 and 1/2 level teaspoon of Coarse Salt (like Kosher)
- 1/2 teaspoon of Black Pepper
- 1/2 teaspoon of Sugar (optional).
Instructions
Prep the Steak
- Take the steak out of the fridge 30 minutes before starting cooking.
- Season each side of the steak with salt and pepper and let it sit on a plate while you make the Chimichurri. This will allow the salt to make its way into the meat and make it more flavorful.
Make the Chimichurri
- Crush the garlic with a garlic presser (best method to get the best flavor) or finely mince them.
- Finely chop the parsley and then measure until you have 1/4 cup.
- Combine all remaining ingredients in a medium-sized bowl and mix well with a spoon.
- Let it sit at room temperature to let the flavors meld. Ideally, let it sit for an hour if time allows before serving.
Grill the Steak
- Skirt steak is optimally grilled to medium-rare because meat continues to cook once it is removed from the grill.
- Fire up your grill to preheat (charcoal is best for an authentic Argentinian steak flavor experience 😊).
- When your grill is fiery, place the steak on the grill. Skirt steak is a thin cut, so it will cook very quickly.
- Grill 3-4 minutes per side for medium-rare.
- Transfer to a plate and cover with foil. Let it rest for 10 minutes. Do not cut it until it has rested for 10 minutes to allow the juices to stay in the meat.
- After the meat has rested, transfer it to a cutting board and cut diagonal 1/4“ – 1/2” strips against the grain. Serve with Chimichurri drizzle all over it. And now you have Skirt steak with chimichurri!
Notes
- Do not skip the Red Wine Vinegar! Chimichurri can only be called Chimichurri if it contains vinegar, especially red wine. The acidity of the vinegar is critical to the Chimichurri flavor and how it reacts with the meat. You may substitute Red wine vinegar with Apple Cider Vinegar or Lemon Juice
- Oregano is also a vital ingredient of a well-rounded Chimichurri. Do not substitute with fresh oregano because Dried Oregano's more robust flavor and texture is a hallmark of Chimichurri.
- Other great meat cuts that taste terrific with Chimichurri sauce are Flank steak or Flat-Iron steak.
- Chimichurri is best stored in an airtight container or glass jar in the refrigerator. It will keep for about 5 days.
- Chimichurri may be frozen for one month. Defrost in the refrigerator overnight for best results or at room temperature. Do not apply heat.
