Grilled Steak With Chimichurri
20m prep 10m cook 35m ready
Grilled skirt steak is served with a vibrant chimichurri sauce made from charred jalapeños, cilantro, parsley, garlic, lime juice, and red wine. This Argentine-inspired dish is perfect for a summer cookout.
Ingredients
- 2 jalapeño chiles
- 2 cup cilantro leaves and sprigs finely chopped
- 2 cup parsley leaves and sprigs finely chopped
- 2 clove garlic minced
- 3 tbsp juice from limes
- 3 tbsp dry red wine
- 1 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 2 lb skirt steak
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 180 mg
- Iron: 3.7 mg
- Magnesium: 38.1 mg
- Phosphorus: 131 mg
- Potassium: 512 mg
- Zinc: 1.21 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 jalapeño chiles
- 3 tbsp juice from limes
- 3 tbsp dry red wine
- 1 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 2 lb skirt steak
Prepare
- 2 cup cilantro leaves and sprigs, finely chopped
- 2 cup parsley leaves and sprigs, finely chopped
- Mince 2 clove garlic
Let's Cook
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Step 1.
Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total.
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Step 2.
Place the charred jalapeños in a small bowl covered with a plate or towel and allow the skins to steam and loosen for a few minutes.
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Step 3.
Peel, stem, and seed the jalapeños.
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Step 4.
In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse or blend until the mixture is a coarse puree. Taste and adjust for salt, then blend again. Set the chimichurri aside.
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Step 5.
If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper.
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Step 6.
Grill the steaks until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant-read thermometer).
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Step 7.
Remove the steaks to a plate and allow to rest for at least 5 minutes.
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Step 8.
Slice the steak across the grain with the knife at a 45-degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce on the side.
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