Grilled Skirt Steak with Chimichurri
Pure Black Skirt Steak is sourced from Southern Australia in beautiful, environmentally pristine conditions. Free-grazing cattle are raised the old-fashioned way - grass fed, barley finished for a rich, buttery flavor and exceptionally tender! Available at Herb & Grace in my Endless Somers Kit or Build Your Own Box and use Promo Code CAROLINE and they will include a free Wagyu Rib Eye and 2-day shipping! Wait ‘til you taste this skirt steak!
GRILLED SKIRT STEAK
I love the tender texture and rich flavor of skirt steak! It screams summer, especially when you want a fast dinner that takes only minutes on the grill. This flavorful marinade is a crowd-pleaser and the dollop of Chimichurri on top makes everything sunny and bright!
SKIRT STEAK:
1.5-2 pounds Pure Black Skirt Steak (available at HerdandGrace.com, or your favorite variety)
Sea salt and freshly ground black pepper
MARINADE:
1 cup extra virgin olive oil
5 cloves garlic, minced
1/3 cup tamari (or soy sauce)
¼ cup Worchestershire sauce
5 dashes Tobasco
1 tablespoon dry mustard
Juice of 1 lime
Place all marinade ingredients into a glass or ceramic casserole dish and stir to combine.
Tenderize the skirt steak with a fork by piercing both sides in numerous places. Season well with sea salt and freshly ground black pepper. Add the meat to the marinade, turning to coat both sides. Cover and place into the refrigerator for at least 20 minutes or up to overnight.
Take the meat out of refrigerator 30 minutes before grilling. Preheat the grill to medium-high. Remove meat from marinade, allowing excess marinade to drip off. Place skirt steak flat onto the grill and cook for about 3-4 minutes per side for medium rare (depends upon thickness of meat). Remove from grill and let meat rest for 10 minutes before slicing.
Slice against the grain. Fan slices onto plates and serve with a large spoonful of Chimichurri. Finish with a good quality sea salt.
CHIMICHURRI
We first had this delicious sauce in Argentina, and wow, does it brighten the flavor of meat, poultry or grilled vegetables! It’s loaded with fresh parsley and oregano with garlic and a bit of heat from chili. Make a large batch and store in the refrigerator to make any dish more special.
2 cups finely chopped Italian parsley
3 tablespoons finely chopped oregano (or 1 tablespoon dried oregano)
3 cloves garlic, minced
1-2 Fresno chili (or jalapeno), seeded and finely diced
1 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon sea salt
2 teaspoons coarsely ground black pepper
Combine all ingredients in a glass container and stir to combine. Cover and store in refrigerator up to a week.