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Skirt Steak with Chimichurri Sauce

This delicious recipe is courtesy of Michael Lomonoco.

  • servings: 4

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Ingredients

For the Chimichurri Sauce

  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 2 cloves garlic, finely chopped
  • 1 small bunch flat-leaf parsley, leaves removed and chopped
  • 1 small white onion, finely chopped (about 1/4 cup)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper

For the Steak

  • 2 1/2 pounds skirt steak
  • 1 tablespoon olive oil, plus more for grill pan
  • 2 cloves garlic, crushed
  • 3 sprigs flat-leaf parsley
  • 2 large ripe tomatoes, cut into wedges, for serving (optional)
  • 1 small red onion, thinly sliced, for serving (optional)
  • 1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional)
  • Sea salt and freshly ground black pepper

Directions

  1. Step 1

    Prepare chimichurri sauce: Combine all chimichurri ingredients in the bowl of a food processor. Process 1 minute; season with salt and pepper. Chimichurri sauce may be stored in a covered container in the refrigerator for up to 1 week.

  2. Step 2

    Prepare steak: Pound skirt steak flat with a meat pounder. Transfer steaks to a shallow dish. Add 1 tablespoon oil, garlic, and parsley; turn steaks to coat. Marinate in refrigerator at least 2 hours and up to overnight.

  3. Step 3

    Preheat a grill pan. Brush grill pan with oil. Remove steaks from marinade, and season with salt and pepper. Place steaks on grill, and cook 2 to 3 minutes. Turn, and continue cooking to desired degree of doneness. Transfer steaks to a cutting board; let stand 10 minutes.

  4. Step 4

    Thinly slice steaks crosswise. Divide evenly between 4 plates and drizzle with chimichurri sauce. Serve with tomato wedges, onion, and watercress.

Source
The Martha Stewart Show, July Summer 2007

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Reviews (3)

  • 26 Apr, 2011

    This was AWFUL! This was my second attempt at skirt steak -- never again. Even though I pounded it thin, marinated and cut it exactly as directed, it was barely edible -- chewy and tough. The chimichurri was very tasty, and next time I will make the sauce but serve it with a grilled siroin steak instead.

  • 12 Oct, 2008

    My husband and I servd this at one of our dinner parties. Needless to say, it was a huge success!! It is one of our signature dishes. It is delicious. This is a perfect dish for a fun outdoor dinner party!! Even our smal children love this dish!!!!

  • 10 Jan, 2008

    I tried this and didn't care for it...the vinegar was over powering. Next time I think I will try lemon juice instead. I found this recipe:
    1/2 cup olive oil
    2 tablespoons fresh lemon juice
    1/3 cup minced fresh parsley
    1 clove garlic
    2 minced shallots
    1 teaspoon minced basil, thyme or oregano, or mixture
    Salt and pepper to taste