Skirt Steak with Chimichurri Sauce
Grilled skirt steak with classic chimichurri sauce made with parsley and oregano. Fresh and bright, a perfect match.
- ¼ cup chopped parsley
- 2 tablespoons chopped oregano
- 3 tablespoons red wine vinegar
- 4 medium cloves garlic, finely chopped
- 2 teaspoons crushed red pepper
- Kosher salt and freshly cracked black pepper
- ½ cup extra-virgin olive oil
- 1 (1-pound) skirt steak or larger, or steak of choice
- Adobo all purpose seasoning with cumin optional
- Sun Gold or other cherry tomatoes, cut in half optional
Pat skirt steak dry and sprinkle with salt and pepper or adobo seasoning, set aside to bring to room temperature and make chimichurri. Heat grill to high, gas or charcoal.
Place the chopped parsley and oregano, garlic, vinegar, crushed red pepper and olive oil in a small mixing bowl. Using a fork or whisk, stir to combine. Season with salt and pepper. Set aside.
Grill skirt steak for about 2-4 minutes a side for medium-rare. Remove to cutting board, tent with foil and let rest for 5 to 10 minutes. Cut in thin slices against the grain, spoon chimichurri over slices and scatter with cherry tomatoes. Serve with extra chimichurri on the side.
- I chop the parsley and oregano fairly fine, but coarsely chopped works and is often recommended.
- Mix the chimichurri by hand with a fork or whisk, no need to use a processor, it's not pesto!
- I like to season with adobo all purpose seasoning with cumin, so I don't season with more salt, just some pepper.