Lean, Green, and Awesomely Delicious Skirt Steak With Chimichurri

By Amanda Haas

Updated on 2/3/2015 at 10:03 PM

Jim Bathie
Jim Bathie

Skirt Steak Wth Chimichurri Sauce

Cook Time30 minutes
Yield6 servings

Amanda Haas

INGREDIENTS

    • 1 1⁄2 pounds skirt steak
    • 1⁄2 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper, divided
    • 1 garlic clove
    • 1⁄2 cup fresh parsley leaves
    • 1⁄3 cup fresh cilantro leaves
    • 1⁄3 cup fresh mint leaves
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lime juice
    • 1 1⁄2 teaspoons drained capers
    • Cooking spray

    INSTRUCTIONS

    1. Let steak stand 30 minutes at room temperature. Sprinkle steak with salt and 1⁄2 teaspoon pepper.

    2. Preheat grill to high heat.

    3. Drop garlic through food chute with processor on. Process until minced. Add parsley, cilantro, and mint; process until coarsely chopped. Add oil, next 3 ingredients and remaining 1⁄2 teaspoon pepper; process until finely chopped.

    4. Place steak on grill rack coated with cooking spray. Grill 2 minutes; turn steak over. Grill 2 to 3 minutes. Let stand 5 minutes. Cut steak across grain into thin slices. Serve with sauce.

    Notes

    Skirt steak is packed with flavor and is a great alternative to more-expensive cuts. You’ll love it in steak tacos or served on its own with this delicious herb sauce. The most important thing about preparing skirt steak is to slice it against the grain. The grain in the skirt steak is obvious — it looks like big lines running across the meat. Cut the slices perpendicular to those lines, and you're left with very tender, flavorful meat.