This quick and easy Chimichurri topped Skirt Steak packs tons of flavor! The fresh, pungent chimichurri doubles as a marinade and sauce for the tender skirt steak. This is the perfect combination for summertime grilling!
Raise your hand if you guys ate like way too, too much on Thanksgiving? I had surveillance cameras installed in your house while you weren’t looking. So I see your hand raised. (Kidding!). I ate too much as well, and loved every single glutinous moment of it.
This leads me to what I want to quickly chat about today… Diets (insert making a puking face here). Specifically, the Atkins Diet. Random, I know.
Do you remember this fad of a diet? I recall, back in 9th grade, my algebra teacher coming in and stating she was on “some new diet. Therefore, she was cranky and we would all have to just deal with it.” (She really did say that. Is it just me or is that very un-teacher like??)
In George like curiosity, I of course, looked up what this diet entailed. I discovered, said algebra teacher was eating bacon, steak, eggs… Not, juiced vegetables, beet salads or raw turnips. Seriously? What the….?! I immediately thought “Lady, if you are in a mood with a ‘tude, it ain’t due to your diet!”
Have any of you tried the Atkins? Whether you loved it or hated it, or still actually partake in this diet, I’d love to hear about it. For sheer entertainment value. Not because I actually want to try it! Or diet for that matter. I don’t do diets. I do delicious food.
All that back story and rambling brings me to today’s recipe. Argentinean Chimichurri Skirt Steak. A dish that fits perfectly into the Atkins Diet. Now, if this sauce and steak is considered dieting, I change what I previously said. I will do diets! As a matter of a fact, I’ll happily diet for the rest of my life!
Chimichurri Skirt Steak, 100% beefy goodness with a killer, flavorful and pungent sauce. This pairing is really reallllly delicious. It is one of those dishes that are mind-numbingly simple to prepare. So simple, that you may hesitate to make it for anyone other than yourself. That is, until you try it… the simplistic combination of flavors subtly explode on your palate and you devour every last piece in 2 minutes flat.
Chimichurri has a nice smooth, very palatable texture. Deep with layers of flavor, but at the same time, not too overwhelmingly complex. It packs an earthy punch from the parsley and oregano, muted heat from the crushed red pepper flakes, tangy appeal from the vinegar, a hint of garlic for added depth, and the olive oil finishes it off providing silky richness.
Chimichurri sauce rocks the damn Kasbah. I could eat it straight from the bowl, or as a condiment on everything. It is good on eggs, salad, chicken, and fish. Sublime in sandwiches, tacos, burritos. It is just one of those condiments that works. Period.
This sauces humble nature actually makes it all the more delicious. Pair it with grilled and thinly sliced (against the grain) skirt steak? YES. More. Now. Please. I love my chimichurri drizzled steak topped with jalapenos, pine nuts and pico de gallo. But those are the toppings I personally love.
Feel free to eat yours accompanied with whatever makes your skirt fly up. Turn it into a sandwich, wrap it in a tortilla, serve it over some crisp lettuce, top it with a fried egg… or be a real daredevil and eat it with your bare hands and forgo napkins.
Whatever way you chose to eat your chimichurri skirt steak, it will taste divine. You really can’t go wrong with this marinade/sauce and steak combination. So, quickly blitz this sauce together and ‘diet’ in total style with me! 😉 Cheers!
Chimichurri Skirt Steak
- 1 Cup Parsley Leaves , packed – washed and dried
- 4 cloves Garlic – peeled and smashed
- ¼ small Yellow Onion – peeled and roughly chopped
- 1 scant TBS Dried Oregano
- 1/3 Cup Extra Virgin Olive Oil
- ¼ Cup Red Wine Vinegar
- ¾ tsp Sea Salt
- ½ tsp Black Pepper
- 1 tsp Crushed Red Pepper Flakes
- Steak and Rub:
- 1 pound Skirt Steak
- 1 1/2 tsp Dark Brown Sugar
- 2 tsp Cumin
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- Garnishes: Pine Nuts, finely diced Red Onion, Pico de Gallo, Salsa Verde
- Combine the ingredients for the steak rub in a ramekin or small mixing bowl. Apply and rub into both sides of the skirt steak. Set aside.
- In the bowl of a food processor, place the parsley, garlic, and onion. Pulse until finely chopped, about 15 pulses.
- Add the remaining ingredients and pulse to combine, about 6-8 pulses.
- Transfer ½ of the chimichurri to a large Ziploc bag and add the rubbed skirt steak. Allow the steak to marinate, in the fridge 12-24 hours. Place the remaining portion of the chimichurri in a tuber ware, container with a lid, or Ziploc and place in the refrigerator to allow the flavors to marry.
- minutes before cooking, remove both the chimichurri steak and the separate marinade from the refrigerator; allow to sit at room temperature.
- Heat a grill, or grill pan to high. Lightly coat the grates with oil. Cook the steaks for 2 minutes per side for medium rare. Remove the steaks from the grill and allow to rest for 4-5 minutes before slicing.
- Slice the steak, against the grain. Serve with reserved chimichurri sauce and optional garnishes.
*Chimichurri can be prepared and stored in the refrigerator, covered, for up to 2 days in advance.
*I like my chimichurri on the chunky side, if you want a smoother chimichurri simply process more until desired consistency is achieved.