Grilled Skirt Steak with Chimichurri Sauce
A perfect dish for simple Summer entertaining! How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like.
Wine Paring Suggestion: Cabernet Sauvignon
1 cup flat leaf Italian parsley, packed
½ cup fresh cilantro leaves, packed
3 cloves garlic, coarsely chopped
2 teaspoons chopped fresh oregano
1 shallot, quartered
Pinch of crushed red pepper
6 tablespoons extra virgin olive oil
1 1/2 tablespoons sherry vinegar
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
2 pounds skirt steak
Lemon wedges as a garnish
To make the chimichurri sauce, place the parsley, cilantro, garlic, oregano, shallot, crushed red pepper, olive oil, sherry vinegar and lemon juice. Pulse until it begins to get smooth but has some texture. Season with salt and pepper.
Score the meat by cutting ¼-inch cuts about an inch apart across the grain of the meat. Place the skirt steak in a large ziplock bag with 3 tablespoons of the chimichurri sauce. Shake the bag and massage the sauce over the steak. Let marinate in the refrigerator for 2 to 3 hours. Reserve the remaining chimichurri sauce for serving with the meat.
One hour before dinner, preheat an outdoor grill. Remove the skirt steak from the ziplock bag and sprinkle with salt and pepper. Grill 4 to 5-inches from the heat source until the meat is charred on the outside, about 4 minutes per side. Transfer the meat to a cutting board and let rest for 5 minutes. Thinly slice the skirt steak across the grain and place on a warm platter.
Serve immediately, passing the chimichurri sauce at the table.