Unlock the secret to juicy skirt steak with this foolproof chimichurri marinade

Skirt steak, with its bold flavor and tender texture, is a culinary canvas for the vibrant flavors of chimichurri sauce. This classic Argentinian condiment, bursting with fresh herbs, tangy vinegar, and a hint of spice, elevates the steak to a gastronomic masterpiece. In this comprehensive guide, we will embark on a culinary journey, exploring the secrets of how to cook skirt steak with chimichurri, ensuring an unforgettable dining experience.

Ingredients

For the Skirt Steak:

• 1 pound skirt steak, trimmed of excess fat
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh oregano, chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

1. Marinate the Skirt Steak

• In a large bowl, combine the skirt steak, olive oil, salt, and pepper. Mix well to coat the steak evenly.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

2. Make the Chimichurri Sauce

• In a separate bowl, combine all the ingredients for the chimichurri sauce. Stir well until all ingredients are evenly distributed.
• Taste the sauce and adjust seasonings as desired.

3. Grill the Skirt Steak

• Preheat a grill or grill pan over medium-high heat.
• Remove the steak from the marinade and discard any excess marinade.
• Place the steak on the grill and cook for 4-5 minutes per side, or until cooked to your desired doneness.
• Let the steak rest for 5-10 minutes before slicing.

4. Assemble the Dish

• Slice the skirt steak thinly against the grain.
• Spoon the chimichurri sauce over the sliced steak.

Variations

1. Grilled Vegetables

Complement your skirt steak with grilled vegetables such as zucchini, bell peppers, or onions. Simply toss the vegetables with olive oil, salt, and pepper and grill until tender.

2. Chimichurri with Other Herbs

Experiment with different herbs in your chimichurri sauce. Try adding basil, mint, or thyme for a unique flavor profile.

3. Citrus Marinade

For a zesty twist, marinate the skirt steak in a mixture of olive oil, citrus juice (such as lemon or lime), garlic, and spices.

Tips

• Use a sharp knife to slice the steak thinly for optimal tenderness.
• Don’t overcook the steak. Medium-rare or medium is the ideal doneness for skirt steak.
• Let the steak rest before slicing to allow the juices to redistribute, resulting in a more flavorful and tender steak.
• Serve the skirt steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad.

Final Note

Cooking skirt steak with chimichurri is an art form that combines bold flavors and tender textures. By following these simple steps and experimenting with variations, you can create a culinary masterpiece that will tantalize your taste buds and leave a lasting impression on your guests.

Frequently Asked Questions

Q: Can I make the chimichurri sauce ahead of time?

A: Yes, you can make the chimichurri sauce up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: What is the best way to reheat skirt steak?

A: To reheat skirt steak, wrap it in foil and place it in a preheated oven at 250°F (120°C) for about 15-20 minutes, or until heated through.

Q: Can I use other cuts of steak for this recipe?

A: Yes, you can use other cuts of steak, such as flank steak or hanger steak. However, skirt steak is the traditional cut for this dish.