How many people have told you that a skirt steak needs marinating to be tender? I did not marinate this steak which is against every rule in my food preparation memory. I was really hesitant to use this recipe but it came out absolutely perfect and was so enjoyable.
The recipe calls for cooking 2 minutes per side. I probably cooked it 4 minutes on each side as this skirt was a little thicker than most.
I like the Chimichurri sauce – a tasteful addition with the olive oil which is what I usually marinate it in.
What I really liked about this recipe is that the true flavor of the meat came out . Wow – is this what skirt steak tastes like? I simply rubbed the meat down with some sea salt and fresh ground pepper before putting it on a very hot grill.
Bon Appetit!
Skirt Steak With Chimichurri Sauce
2 cups chopped parsley
2/3 cup extra-virgin olive oil6 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.