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Grilled Skirt Steak with Chimichurri Sauce (Argentinean)

argentinean-skirtsteakchimichurrisauceAlso known as fajita steak. It might look like a weight lifter's belt, but skirt steak is juicy and delicious. With a flavour-to-cost ratio that works strongly in your favour, this thin cut cooks quickly for an impromptu BBQ. Skirt Steak with Chimichurri Sauce is a match made in heaven, arguably one of the best sauces from Argentina. It’s quick to make and will take your next steak dinner to a whole new level. I think of Chimichurri as South America’s answer to pesto. It’s just as flavourful, but fresher, and not as rich because of the slight tang from vinegar and plenty of garlic.

Chimichurri Sauce:
1 cup fresh parsley leaves, tightly packed
1 Tbsp. fresh oregano leaves, tightly packed
4 cloves garlic, minced
2 tsp. red pepper flakes
¼ cup red wine vinegar (65 mL)
½ tsp. sea salt
black pepper, freshly ground
½ cup extra-virgin olive oil (125 mL)

Steak:
1.4 lb flat iron, flank, skirt steak or other steak of choice, at room temperature (700 g)
sea salt
black pepper, freshly ground

For the Chimichurri Sauce:
Place all ingredients except oil in a food processor. Whizz until herbs are finely chopped, but not puréed. Alternatively chop them by hand.

Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before using, overnight is even better. Store in an airtight container in the refrigerator and use within 3 days.

For the Steak:
Take steak out of the fridge 30 minutes prior to cooking.

Heat a BBQ or heavy based skillet with 1 Tbsp. vegetable or Canola oil over high heat until smoking.

Sprinkle each side of steak generously with salt and pepper.

Add steak and cook to your liking.

Cook times (4/5" (2 cm) thick):

  • Cook 2 minutes on each side for medium rare or until internal temperature is 125°F (52°C), will rise to 130°F (54°C) after resting.
  • Cook 2½ minutes each side for medium, or until internal temperature is 135°F (57°C), will rise to 140°F (60°C) after resting.

Transfer to a plate, cover loosely with foil and rest for 5-10 minutes.

Cut thin slices against the grain and serve with Chimichurri Sauce on the side.