Get ready to transform your ordinary dinner into an extraordinary culinary experience with this show-stopping Marinated Skirt Steak with Chimichurri! Imagine tender, juicy steak infused with bold, zesty flavors that will transport your taste buds straight to the vibrant streets of Argentina. This recipe isn't just a meal - it's a flavor explosion that will have your family and friends begging for seconds, and possibly considering you a gourmet chef extraordinaire!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 pound skirt steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Remove skirt steak from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper to create the marinade.
- Place skirt steak in the marinade, ensuring it's fully coated. Cover and let marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
- For chimichurri sauce, finely chop fresh parsley and cilantro. Mix with remaining olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper in a separate bowl.
- Preheat grill or cast-iron skillet to high heat, around 450-500°F, to achieve a nice sear on the steak.
- Remove steak from marinade and pat dry with paper towels to ensure proper browning.
- Grill or pan-sear steak for 4-5 minutes per side for medium-rare, or adjust cooking time to desired doneness.
- Let steak rest for 5-7 minutes after cooking to allow juices to redistribute.
- Slice steak against the grain into thin strips for maximum tenderness.
- Serve immediately, generously drizzling chimichurri sauce over the sliced steak.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Marinate Wisely: Don't marinate too long (max 4 hours) to prevent the meat from becoming mushy. The acid in the marinade can start breaking down the protein if left too long.
- Pat Dry for Searing: Remove excess marinade and pat the steak dry to achieve that beautiful, crispy exterior when searing.
- Rest Your Meat: Letting the steak rest after cooking allows the juices to redistribute, ensuring each bite is incredibly tender and flavorful.
- Slice Against the Grain: This is crucial for tenderness! Cutting against the muscle fibers makes the meat much more enjoyable to eat.
- Fresh Herbs Matter: Use fresh parsley and cilantro for the chimichurri to maximize flavor and brightness.
- High Heat is Your Friend: Whether grilling or using a cast-iron skillet, high heat (450-500°F) is essential for that perfect sear.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 35g
Fat: 23g
Saturated Fat: 7g
Cholesterol: 95mg
