In celebration of the recent booking of our upcoming holiday in Argentina, I have prepared a mouthwatering skirt steak topped with a super fresh and tasty chimchurri sauce. I suspect that upon our return, I might have a few pointers from the locals to share with you and a more authentic recipe. For now, I’m sticking with a tried and true favorite from Weber’s Real Grilling cookbook. We’ve made this recipe oodles of time over the past couple years and it’s a surefire hit when we have company over. Just be prepared for the garlicky aftermath lingering on your breathe and certain to loom for hours after consumption. Don’t fret, my friends, this concoction is certainly worth it. And, hey, if everyone’s eating the same thing, who’s really going to care about a little garlic breath?
This aromatic sauce does not come any fresher or more versatile and pairs extraordinarily well with the skirt steak. The trifecta of herbs creates a sauce so green and so fragrant, you’re left wanting more and more. Marinating this steak for several hours before grilling tenderizes this categorically tough piece of meat to the point where it simply melts in your mouth. As I take a bite, sip on some malbec, and click my heels together, I’m transported to la París de Sudamérica…
By the way, we’re neck deep in Argentina research and getting super excited for our vacation. If you have been there before and have any suggestions for our 11-day trip, shoot me a comment or e-mail. Gracias!
Skirt Steak With Chimichurri Sauce
Chimichurri Sauce from Weber’s Real Grilling Cookbook
2 pounds of skirt steak
4 large garlic cloves , peeled
1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh basil leaves
3/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce
Mince the garlic in a food processor by pulsing several times. Add the herbs and process until the mixture is finely chopped. With the machine running, pour the olive oil through the feed tube. Add vinegar, salt, pepper, and Tabasco and process for an additional 30 seconds.
Reserve half of the chimichurri sauce in the refrigerator. Pour the other half into a large resealable bag along with the skirt steak. Press out the air and seal tightly. Refrigerate for 4 to 6 hours.
Preheat the grill on high and allow the meat to stand at room temperature for 10 minutes. Remove the steak from the bag and transfer to the grill. Cook 4 minutes before turning over. Grill an additional 3 minutes for rare (see photo) or until desired doneness.
Let meat sit for a couple minutes, so the juices can settle. Cut steak across the grain into 1/2-inch thick slices. Transfer to a platter and drizzle with chimichurri sauce. Serve remaining sauce on the side.
- If you’re not a steak fan, this sauce would work equally well with shrimp or salmon. Just shorten the marination time to 30 minutes.