Grilled Skirt Steak with Chimichurri Sauce
This green acidic herb-based sauce looks similar to pesto and is originally from Argentina. It is traditionally served on top of meat or fish but I love to dip sliced ciabatta bread in the extra chimichurri sauce.
For the chimichurri sauce:
¼ cup red wine vinegar
1 teaspoon kosher salt
4 cloves garlic, minced
2 tablespoons finely chopped shallots,
1 medium fresno pepper, seeds removed and finely chopped
2 packed cups fresh cilantro
1½ packed cups flat-leaf parsley
½ packed cup fresh oregano
¾ cup extra-virgin olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon granulated sugar (if needed, to adjust acidity)
For the steak:
2 pounds skirt steak
Salt & pepper
For the chimichurri: Combine the red wine vinegar, salt, garlic, shallots and jalapeño in a medium bowl; let stand for 10 minutes.
Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil. Stop the blender and stir in the rest of the olive oil and the black pepper. Add sugar to adjust the acidity if needed.
For the steak: Season the steak with salt and pepper on both sides. Grill the steak until the meat is slightly charred on the outside and medium rare on the inside, about 2 minutes on each side. Transfer the meat to a cutting board and let the meat set for 5 minutes before cutting. Thinly slice the meat across the grain.
To serve: Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.