When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.
This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.
Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more. 2 cups chopped parsley Serves 8.
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper
4 pounds skirt steak
2 cups chopped parsley