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!
Garnishes: Pine Nuts, finely diced Red Onion, Pico de Gallo, Salsa Verde
Instructions
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.
Notes
Yield: 1 Cup Chimichurri*If you do not have a food processor – finely dice the parsley and mince the garlic. Place in a small mixing bowl. Add the remaining chimichurri ingredients and mix well. *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.