Grilled Skirt Steak with Chimichurri
An ode to South America with this skirt steak and homemade chimichurri sauce.
Servings: 4 people
Ingredients
Skirt Steak
- 2 lbs of skirt steak
- 1 tsp of sea salt
- 1/2 tsp fresh pepper
- 1/4 cup of olive oil
Chimichurri
- 1/2 cup parsley chopped
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 tsp sea salt
- 3/4 tsp fresh pepper
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 serrano pepper finely chopped
Instructions
- Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
- While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak.
- Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes.
- While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly.
- Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium.
- Pull steaks off grill and let rest for 10 minutes.
- Cut the steak against the grain of the beef.
- Place some chimichurri on top and enjoy!