Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
My friend Judy made this recipe several years ago. I really enjoyed it and have made it for many dinner guests since!
I love skirt steak and, as you know, I love a little spice so this is a great combination for me. The chimichurri sauce provides a great fresh taste — thanks to the fresh parsley and lemon juice — and is a nice alternative to more traditional steak sauces. Guido’s had some beautiful skirt steaks so the meat was just delicious.
Judging by how few leftovers there were, I think the steak was a hit!
Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce
Food & Wine
- 2 cups chopped parsley
- 2/3 cup extra-virgin olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper
- Salt and freshly ground pepper
- 4 pounds skirt steak
Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes.
Thinly slice the steak across the grain.
Serve right away, passing the chimichurri sauce at the table.