Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce

Ingredients

CHIMICHURRI SAUCE
  • 1 cup parsley leaves , tightly packed
  • 1 tbsp oregano leaves , tightly packed (still lovely without)
  • 4 garlic cloves , minced
  • 0 – 2 tsp red pepper flakes (optional – adjust to taste)
  • 1/4 cup (65 ml) red wine vinegar (Note 1)
  • 1/2 tsp salt
  • Black pepper
  • 1/2 cup (125 ml) extra virgin olive oil
STEAK
  • 700g / 1.4lb flat iron, flank, skirt steak or other steak of choice, at room temperature (Note 3)
  • Salt and pepper

Instructions

CHIMICHURRI SAUCE
  1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
  2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  3. Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
STEAK
  1. Take steak out of the fridge 30 minutes prior to cooking.
  2. Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
  3. Sprinkle each side of steak generously with salt and pepper.
  4. Add steak and cook to your liking.
  5. Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
  6. Transfer to a plate, cover loosely with foil and rest for 5 – 10 minutes.
  7. Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.