Chimichurri Skirt Steak
Recipe CourseMain Course
- 3 pounds skirt steak
- 2 tablespoons plus 3/4 cup extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- 1 1/2 cups firmly packed flat-leaf parsley, leaves and tender stems only (about one 3-ounce bunch)
- 6 cloves garlic
- 3 tablespoons fresh oregano leaves
- 1/8 to 1/4 teaspoon red pepper flakes
- 3 tablespoons sherry vinegar
Pat both sides of the skirt steak thoroughly dry with plenty of paper towels and place in a large baking dish. Brush both sides with the 2 tablespoons of olive oil, then season generously on both sides with salt and pepper. Cover with plastic wrap and refrigerate for 18 to 24 hours.
In a food processor or by hand, combine and finely chop the parsley, garlic, and oregano. (If in a food processor, leave it a little chunky.) Transfer the mixture to a small bowl and stir in the ¾ cup olive oil, 2 teaspoons coarse sea salt, 1 teaspoon pepper, and the pepper flakes. Cover and refrigerate for 1 to 6 hours. (You will stir in the vinegar just before serving, to avoid turning the parsley gray.)
Bring the steak and the chimichurri sauce to room temperature for about 45 minutes, while you build a hot charcoal fire and prepare the grill for direct, high-heat cooking. (Or, preheat a gas grill to high heat.) Place the steak on the grill, and grill without moving for 1 minute. Turn to the other side and grill for 1 to 3 minutes more for rare to medium-rare (cooking skirt steak beyond the medium-rare stage is not recommended).
Rest for 5 minutes; stir the vinegar into the chimichurri. Slice the steak about 1/2-inch thick across the grain and on the diagonal, and serve the slices on warm plates with a generous drizzle of chimichurri.
Season the steaks the night before (you are essentially dry-brining them). Pull the parsley and oregano leaves from the stems and make the chimichurri sauce (without the vinegar) 4 to 6 hours before serving.