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It’s hard to beat a grilled skirt steak, so you should just give in and grill one. Topped with a fresh hand-chopped chimichurri, this marinated skirt steak from our friend Brad Prose is loaded with vibrant flavors in every bite. The herbal flavors allow this steak to be paired with just about any sides you can think of, giving you flexibility as the chef. Or if you’re like us, you can simply dig in with a fork and a glass of red wine.
Ingredients
- 2 lbs skirt steak
For the marinade:
- 3/4 cup orange juice
- Fresh juice from 2 limes
-
2 whole chipotle peppers in
adobo sauce, minced - 2 Tbsp extra-virgin olive oil
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp honey
- 6 medium cloves garlic
For the Chimichurri:
- 1 bunch parsley
- 1/2 bunch cilantro
- 2 Tbsp freshly minced garlic
- 1 Tbsp dried oregano
- 1 tsp crushed red pepper flakes
- 2 Tbsp red wine vinegar
- 1 cup vegetable oil
- 1/3 cup olive oil
- Salt and pepper to taste
Items You'll Need
Instructions
- Combine the ingredients for the marinade into a mixing bowl and whisk together to emulsify. Place the steak into the bowl and cover with plastic wrap. Allow it to marinade in the fridge for at least an hour, up to overnight.
- Prepare the chimichurri. Dice up the parsley and cilantro very fine, and add to a bowl with the garlic, oregano, and red pepper flakes. Add in the red wine vinegar and vegetable oil, whisking to combine. Add in the olive oil, salt and pepper and continue to whisk. Allow the flavors to marinate together while the steak is cooking.
- Preheat a grill for medium-high heat, about 450°F. Remove the steak from the marinade and gently pat with a paper towel to get rid of excess liquid.
- Sear the steak for about 2-3 minutes per side, continuing to flip and build a crust. Do this 4-5 times, or until the steak registers about 130-135°F internal temperature.
- Remove the steak when ready and allow it to rest under loosely tented foil for about 10 minutes.
- Slice and serve with the fresh chimichurri.
