Skirt Steak with Chimichurri

SKIRT STEAK w/ CHIMICHURRI😍

We’re reaching the part of the summer where turning on the oven is not an option, and let’s be real, eating outside with some friends is way more fun anyways! This is my go to marinade for skirt steak - it packs in SO much flavor for the most tender and tasty steak you’ll have in awhile. The chimichurri adds the perfect amount of freshness to balance out the steak for a Ratatouille flavor bomb in ya mouth. You’re gonna love this one!

Serves 3-4.

Ingredients:

For the Grilled Skirt Steak:

• 2 lb skirt steak

• ¼ cup olive oil

• 3 tbsps honey

• ¼ cup soy sauce

• 1 tbsp dijon mustard

• 2 cloves grated garlic

• ½ tsp dried oregano

• ¼ tsp fresh cracked pepper

For the Chimichurri:

• 1 bunch of cilantro (approx 3oz)

• 1/2 small shallot, diced finely

• 2 tsps red chili flakes (+ more to taste)

• 2 tbsps red wine vinegar

• Juice from 1 large lemon

• ½ cup olive oil

• 3 cloves garlic, grated or minced

• Salt to taste

Directions:

For the Skirt Steak with Chimichurri:

• Add the olive oil, honey, soy sauce, Dijon mustard, garlic, oregano, and black pepper to a large baking dish or ziplock and whisk until well combined. Add the skirt steak and coat in the marinade. Marinate for 30 minutes on the counter or 4 hours in the fridge. Just be sure to let the steak come to room temperature before grilling.

• Preheat the grill to high heat and oil the grates with high smoke point oil.

• Once the grill is hot, add the skirt steak directly over the heat and cook for 3-4 minutes per side, or until you get some nice charring and grill marks. Let the steak rest on a cutting board for 5 minutes before slicing against the grain.

• While the steak is cooking, you can make the chimichurri. The key to chimichurri is finding the right texture and balance of flavors. I find blending it makes it too pureed, so prefer to hand chop everything and mix together.

• Start by chopping the cilantro finely, using all but the bottom 2” of the cilantro stems and add to a bowl with the chili flakes, shallot, red wine vinegar, lemon juice, olive oil, grated garlic and salt. Set aside.

• Serve the steak with the chimichurri on top with roasted potatoes or a baked potato and enjoy!