Recipe courtesy of Michelle Jones
Skirt Steak with Chimichurri Sauce
Total:
45 min
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 pounds skirt steak (two 1-pound pieces)
  • Kosher salt and black pepper
  • Kosher salt and black pepper 
  • 1 cup fresh parsley leaves 
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves 
  • 1/2 red onion, roughly chopped 
  • 6 cloves garlic, peeled
  • 1 lime, juiced 
  • 2 pinches ground cumin 
  • Pinch cayenne 
  • Pinch crushed red pepper flakes 
  • 2 ounces white wine vinegar 
  • 1/2 cup extra-virgin olive oil 

Directions

Season the steaks generously on all sides with salt and pepper. Set aside.

In a food processor, combine the parsley, cilantro, oregano, red onion, garlic, lime juice, cumin, cayenne, pepper flakes, white wine vinegar, olive oil and a pinch of salt. Pulse until uniform and combined. Scrape the chimichurri sauce into a bowl and set aside until ready to serve the steak.

Preheat a grill pan over high heat. Place the skirt steaks on the hot grill pan and cook for 3 to 5 minutes per side.

Remove the steaks to a cutting board and let rest for 10 minutes before slicing across the grain. Serve with the chimichurri sauce.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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