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Recipe

Skirt steak with chimichurri sauce

25 min • 2 to 4 servings •
David
Grilled steak slices topped with chimichurri sauce on a plate, with a lemon, olive oil bottle, and chopped herbs in the background.

This recipe works so well that it really needs no introduction.

Ready

  • A skirt or two at room temperature
  • A bunch of flat-leaf parsley, loosely chopped
  • Some dried chili flakes
  • 2 shallots, finely chopped
  • Olive oil
  • A lemon or two
  • Some garlic
  • Sea salt
  • Peppercorns

    • Set

  • Grill or ridged griddle pan
  • Mortar and pestle

    • Go!

  • In the mortar and pestle, crush a couple of teaspoons of peppercorns, less fine than you would in a grinder.
  • Liberally coat the meat with the peppercorns and a good covering of sea salt too.
  • Get the grill (or griddle) very hot. Lightly oil.
  • The meat will take only a few minutes each side (I’d say about 2 but no more than 4). Let it rest for a good 5 to 10 minutes.
  • Meanwhile, combine say ½ cup of parsley with about ⅓ cup of olive oil. Add to this the juice of a lemon (which should be around ¼ cup), the shallots, a crushed clove of garlic, about a teaspoon or so of chili flakes and a pinch of salt. Stir well.
  • Slice the meat at an angle across the grain and serve with as much sauce as you can handle drizzled on top.

    • Recommendations

    It seems there is no definitive chimichurri sauce. I suspect some coriander would work well with this version and doubtless a plethora of spices can be added to jazz it up. I like the clean taste of this one though.
    Be hungry when you eat this dish. I couldn’t stop until the last of the meat was gone.

    beef chimichurri skirt steak steak

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