Skirt steak with chimichurri is just sophisticated enough to let you get away with pretending you’re a top-notch cook. The truth of the matter is, it's a dish easy enough to whip up in 15 minutes.
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My recipe is a cilantro-based chimichurri (because I love cilantro), but you can use any herb you like. If you like basil or mint better, then you can swap in those herbs instead of the cilantro. Once your chimichurri is done, simply grill or sauté your skirt steak for a few minutes on each side, and dinner is served.
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Skirt steak with chimichurri recipe
Prep time: 7 minutes | Cook time: 6 minutes | Total time: 13 minutes
Ingredients for the chimichurri:
- 1/2 cup flat-leaf parsley
- 1 cup cilantro
- 1/4 cup olive oil
- 1 garlic clove
- 1 pinch red pepper flakes
- Salt, to taste
Directions for the chimichurri:
- To a food processor, add the parsley, cilantro, olive oil, garlic clove, red pepper flakes and salt.
- Purée the mixture until smooth, and set aside.
Ingredients for the skirt steak:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon paprika
- Salt, to taste
- Pepper, to taste
- 6 pieces skirt steak
- 2 tablespoons olive oil
Directions for the skirt steak:
- In a large bowl, combine the garlic powder, onion powder, paprika, salt and pepper. Season the skirt steak with the mixture.
- To a sauté pan over medium-high heat, add the olive oil. Sauté the steak for 3 minutes on each side.
- Remove from the pan, and let the steak rest for 5 minutes on a cutting board.
- Cut the skirt steak on the bias.
- Serve with chimichurri.
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