Grilled Skirt Steak with Chimichurri
A simple recipe for skirt steak, perfect to slice and share. It's elevated by a savoury marinade and easy-to-prepare chimichurri sauce to cut through the richness, and complemented perfectly by a robust red wine with good tannin structure.
Ingredients
- 900g-1kg piece skirt steak (beef flank)
- salt and pepper, to season
- For the Marinade
- 1/3 cup extra virgin olive oil
- 1/3 cup dry sherry
- 1/3 cup soy sauce
- 1 1/2 tbsp runny honey
- 1-2 cloves garlic, crushed
- 1 tsp red chili flakes
- For the Chimichurri
- 4 cloves garlic
- 1 cup flat leaf parsley, tightly packed
- 1 cup coriander leaves and stems, tightly packed
- 2 tsp dried oregano
- 3 tbsp red or white wine vinegar
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp red chili flakes
- 1/3 cup extra virgin olive oil
Method
- Combine the olive oil, dry sherry, soy sauce, honey, garlic and red chili flakes for the marinade in a zip lock bag (or shallow baking dish). Season steak with salt and pepper on both sides then place in bag and let marinate at room temperature for 30 minutes.
- When you are nearly ready to cook your steak, prepare the chimichurri. In a small food processor, add the garlic cloves and pulse a few times to mince. Add in the fresh and dried herbs, vinegar, salt, pepper, and chili flakes. Pulse a few more times, scraping down the side of the bowl if needed, to roughly chop and combine. Drizzle in the olive oil and pulse a few more times to combine. You want a nice rough texture, but no big chunks of herbs or garlic. Transfer to a serving bowl and keep at room temperature ready to serve.
- Preheat barbecue grill to high heat (at least 260°C, or higher if possible). Remove steak from marinade, allowing excess to drip away, and discarding any remaining marinade. Sear on the hot grill for 3-4 minutes per side, until the steak reaches an internal temperature of 54-55°C. Let rest for at least 5 minutes before slicing the steak against the grain into thin strips. Serve with the chimichurri sauce.
- Recipe adapted from food blogger I Wash You Dry.
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