Seared Skirt Steak With Chimichurri
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I love skirt steak and love cooking with it. The only thing I love more is this Seared Skirt Steak With Chimichurri.
This recipe really is a treat for the senses. You’ll hear the sizzle from the steak, see the beautiful colors of the chimichurri, smell the wonderful aromas as it comes together and taste the fresh, bright flavor in each bite.
Making the Chimichurri
Chimichurri is one of my favorite sauces. The fresh herbs make it something special, and I love the way that the P.S. Flavor!™ seasonings pair with them.
To make it, chop fresh cilantro and parsley with a 7-5/8″ Petite Chef knife.
Chop some garlic and a Fresno chili with the 4″ Gourmet Paring Knife, which is a great knife for prepping the chili pepper.
The rest of the chimichurri ingredients include the zest and juice of a lime, red wine vinegar, Italian seasoning, Creole seasoning and olive oil. You can also toss in some red pepper flakes if you like a bit of a kick.
Add the fresh herbs, garlic and red pepper to a bowl and then add the lime zest and juice. In a separate bowl, combine the vinegar and seasonings and then whisk in the olive oil. Add the herb mixture to the olive oil mixture to combine. It’s a good idea to taste the chimichurri and adjust the seasoning or olive oil if you think it needs it.
All of the herbs in the chimichurri give it a unique freshness and the lime and red wine vinegar give it bright flavor. That great flavor carries over to whatever you’re serving it with. In this case, skirt steak. But it’s also amazing on salmon and chicken. I’ve even used it on scrambled eggs, and it goes great with anything that has black beans or potatoes.
The Steak
The magic of the steak starts with seasoning it. Mix together olive oil, Worcestershire sauce, garlic and P.S. Flavor!™ Adobo Kitchen and rub it all over the steak. I like to do this on a sheet pan to contain the marinade.
Pat the steaks dry before placing them on a preheated grill or grill pan for better browning and to get that crisp, flavorful crust. The marinated skirt steak just sizzles in all of that great flavor. Cook it for three to five minutes on each side for medium rare and brush both sides with some chimichurri before removing from the grill.
Let the steak rest for about 10 minutes to allow the muscle fibers to relax and the juices to redistribute. Then, use a 6-3/4″ Petite Carver to cut the steak against the grain into thick slices.
Arrange the slices on a platter and drizzle the chimichurri sauce over the steak.
Skirt steak by itself is a flavorful cut of meat, but coated in the marinade and covered in chimichurri takes it to a whole other level.
If you can’t find skirt steak, any cut of steak will work. I often use New York strip instead. Sometimes I’ll do the same dish with the same marinade and chimichurri, but I’ll cut the steak into chunks and put it on skewers for the grill.
Seared Skirt Steak With Chimichurri is sure to level up your grilling game. Dig in!
Ingredients
For the chimichurri sauce:
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped parsley leaves
- 1 tablespoon finely chopped garlic
- 1 small red Fresno chili, seeded and finely chopped
- Zest and juice of 1 lime
- 2 tablespoons red wine vinegar
- 1 teaspoon P.S. Flavor!™ Mambo Italiano or Italian seasoning of choice
- 2 teaspoons P.S. Flavor!™ Creole Kitchen, or Creole seasoning of choice
- 1/4 teaspoon red chili flakes, optional
- 1/2 cup olive oil
For the steak:
- 1 1/2 pounds skirt steak
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon P.S. Flavor!™ Adobo Kitchen, or Adobo seasoning of choice
- Chimichurri sauce, divided
- 1 teaspoon kosher salt
Directions
Make the chimichurri:
- Place herbs, garlic and red pepper in a medium-size bowl.
- Zest and squeeze the juice of the lime into the bowl.
- In a separate bowl, combine the vinegar, Mambo Italiano and Creole Kitchen. Whisk in olive oil. Add to herb mixture and mix together with spatula until evenly blended. The mixture should be highly seasoned, add more salt or vinegar as needed.
- Tip: If you want a thinner consistency, you can add more oil to desired consistency and flavor.
Make the steak:
- Place the steak onto a sheet pan. Mix the olive oil, Worcestershire sauce, garlic and Adobo Kitchen seasoning. Rub mixture onto steak.
- Spray a grill or grill pan with nonstick spray and heat over medium high. Pat the steaks dry with a paper towel and grill for 3-5 minutes on each side for medium rare. Brush both sides with chimichurri sauce before removing from grill. Transfer to a plate, sprinkle with the salt and allow to rest for 10 minutes.
- For thin slices cut directly across the grain at a 45-degree angle to create a bias cut, aiming for slices about 1/4-inch thick. For larger slices, cut it crosswise into 3-inch pieces and then slice across the grain into thick slices.
- Arrange the sliced steak on a platter. Drizzle the remaining chimichurri onto the steak.
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