Grilled Skirt Steak with Chimichurri

What a gorgeous day. After a winter of record-breaking snowfall, and a recent torrent of rain, we were finally blessed with a weekend filled with sun and 50 degree weather. The huge block of ice on our back porch thawed to reveal a neglected Kenmore grill. When I realized the propane tank was nearly full, I could almost taste grilled steak in the near future.

I can still remember the first time I ate skirt steak. I was in my mid-teens, and Papi the Butcher had brought home the strange-looking cut of beef for dinner. If you’ve never seen skirt steak before, it’s a long, flat cut of beef. When I asked what it was, he replied, “Skirt steak.” At first, I thought he was joking. I mean, why would someone name a cut of beef after an item of clothing? He explained that skirt steak is the¬†diaphragm¬†muscle of the cow, which is attached to the ribs. It tends to be tough, but is extremely flavorful when cooked properly. Skirt steak is the cut of beef traditionally used for fajitas and is commonly called arrachera or churrasco. Many people commonly confuse skirt steak with flank steak, but they are actually two different cuts.

Years ago, skirt steak was one of the cheaper cuts of beef. Nowadays, it averages about $4 a pound, which is on the pricey side. Many people discovered that despite it’s toughness, when grilled or pan-seared, skirt steak can be tender and delicious. It’s also a great steak to braise or marinade.

For weeks, I’ve been anxious for the opportunity to make my own chimichurri. Chimichurri is an Argentinian sauce used as a marinade or condiment for meat. It’s most commonly made with parsley, garlic, oil, and other seasonings. From what I’ve heard, Argentinian’s use chimichurri like Americans use ketchup.

When I heard the weather forecast for a gorgeous weekend ahead, I brought home some skirt steak and went to work on making my sauce. When you make this chimichurri, you’ll want to lick the spoon.

When you buy skirt steak, be sure to have your butcher remove the membrane and trim a good portion of the fat, unless you’re feeling adventurous and want to attempt that at home. Before grilling, I seasoned my skirt steak simply with a bit of olive oil, salt, and pepper. No fancy pants here. The star of the show is the chimichurri.

Chimichurri

1/2 cup chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons water
8 cloves garlic
3/4 teaspoon kosher salt
1/2 teaspoons black pepper
1/2 teaspoon crushed red pepper
1/2 cup olive oil
1 bay leaf

Toss the parsley in a small food processor with the vinegar, water, garlic, salt, pepper, red pepper flakes, and olive oil, then give it a whirl. Add the bay leaf, then let the sauce stand, at room temperature, for at least an hour. This will allow the flavors to come together.

If you don’t have a food processor, be sure to finely chop your parsley and garlic by hand. Stir together the vinegar, water, garlic, bay leaf, salt, red pepper flakes, and black pepper. Whisk in the olive oil until combined, then whisk in the finely chopped parsley. Be sure to discard the bay leaf before serving. Serve this sauce alongside grilled beef, chicken, shrimp, chorizo, or whatever your heart desires. Enjoy!

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