Best 2 Skirt Steak With Charred Chimichurri Recipe By Tasty Recipes
Mouthwatering and bursting with zesty flavors, our skirt steak with charred chimichurri is an exceptional culinary experience waiting to be savored. This article presents a collection of tantalizing recipes that will guide you in crafting this delectable dish, from the sizzling skirt steak to the vibrant chimichurri sauce. Elevate your grilling skills as we take you through the steps of achieving the perfect sear on the steak, infusing it with smoky aromas and locking in its succulent juices. Discover the art of preparing the chimichurri, a vibrant Argentinian sauce, made with a medley of fresh herbs, tangy citrus, and a hint of spice. You'll also find a delightful charred corn salsa recipe, adding a smoky, sweet crunch to complement the savory steak. And for a refreshing side, try our crisp pickled red onion recipe, adding a pop of acidity and color to balance the richness of the dish. Get ready to impress your taste buds and embark on a culinary journey with our skirt steak with charred chimichurri, an unforgettable meal that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY
This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!
Provided by Tikeyah Whittle
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet over high heat until it begins to smoke.
- Brush the steaks with the vegetable oil and season liberally with salt and pepper.
- Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
- Transfer the steaks to a cutting board and let rest for 10 minutes.
- Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
- Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
- To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 3 grams, Fat 39 grams, Fiber 0 grams, Protein 32 grams, Sugar 1 gram
SKIRT STEAK WITH CHIMICHURRI SAUCE
Steps:
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
Tips:
- Choose a skirt steak with good marbling for optimal flavor and tenderness.
- Marinate the skirt steak for at least 30 minutes, or up to overnight, to enhance its flavor.
- Cook the skirt steak over high heat to quickly sear the exterior and maintain its juiciness.
- Let the skirt steak rest for a few minutes before slicing against the grain to ensure tender and flavorful bites.
- For the chimichurri sauce, use fresh herbs for the best flavor and aroma.
- Adjust the ingredients in the chimichurri sauce to your taste preferences, such as adding more garlic or chili flakes for a spicier sauce.
- Serve the skirt steak with the charred chimichurri sauce, grilled vegetables, and your favorite sides for a complete and satisfying meal.
Conclusion:
This recipe for skirt steak with charred chimichurri sauce offers a delicious and flavorful dish that is perfect for any occasion. The combination of tender and juicy skirt steak, aromatic chimichurri sauce, and charred vegetables creates a tantalizing taste experience. Whether you're hosting a backyard barbecue or a special dinner party, this recipe is sure to impress your guests. With its simple preparation and bold flavors, this skirt steak with charred chimichurri sauce is a must-try for any steak lover.
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