Chimichurri is an Argentinean sauce most commonly served with red meat, but it is also delicious on grilled poultry or drizzled over poached shellfish. This recipe makes enough sauce to allow for leftovers. Use it during the week on sandwiches or vegetables, or freeze it in ice cube containers for single servings.
Serve this meal with:
Herby, garlicky, and tangy chimichurri sauce is so delicious slathered over anything! I made the chimichurri a day ahead and just stored it in an airtight container in the refrigerator with some plastic wrap pressed onto the surface to keep it from browning.
The beefy skirt steak was really quick and easy to cook in the broiler and a great option if you don't have a grill or want to dirty your stovetop. I couldn't stop snacking on the pieces of skirt steak and it was great on top of a big green salad. The leftovers were also delicious in a quesadilla the next day.
- Christine, April 2015
Skirt Steak with Chimichurri
For the chimichurri:
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup packed fresh cilantro leaves
1/4 cup extra-virgin olive oil
2 garlic cloves, finely minced
2 teaspoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
For the steak:
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Ground cayenne to taste (1/8 to 1/4 teaspoon)
1 1/4 pounds skirt steak
Preheat the broiler and coat a broiler pan with cooking spray.
For the chimichurri: Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, coriander, cumin, salt, and pepper in a blender. Process, shaking the blender if needed, until smooth, 2 to 3 minutes.
For the steak: Combine the chili powder, salt, black pepper, and cayenne, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared rack and broil 3 to 4 minutes per side for medium rare. Transfer to a cutting board and allow the meat to rest 5 minutes. Cut across on the diagonal into 1/4-inch to 1/2-inch wide strips. Serve drizzled with the chimichurri sauce.